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Juicy, smoky, and slightly sweet, these grilled tomatoes are the perfect summer side dish. A hint of garlic and herbs brings out their natural flavor, making them a simple yet elegant addition to any barbecue.
Preheat your grill to medium heat, approximately 375-450°F (190-230°C). Clean the grates thoroughly and lightly oil them with a high-smoke-point oil to prevent sticking.
Wash the tomatoes and slice them in half horizontally. In a small bowl, whisk together the extra virgin olive oil, minced garlic, dried oregano, kosher salt, and freshly ground black pepper.
Brush the herb oil mixture generously over the cut sides of each tomato half.
Place the tomato halves cut-side down directly on the preheated grill grates. Grill for 4-5 minutes, or until you see distinct grill marks and the tomatoes begin to soften.
Using tongs, carefully flip the tomatoes. Grill for another 3-4 minutes on the skin side until they are tender and heated through, but still hold their shape.
Remove the tomatoes from the grill and transfer them to a serving platter. Garnish with fresh chopped basil and serve immediately.
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Juicy, smoky, and slightly sweet, these grilled tomatoes are the perfect summer side dish. A hint of garlic and herbs brings out their natural flavor, making them a simple yet elegant addition to any barbecue.
This american recipe takes 15 minutes to prepare and yields 4 servings. At 119.52 calories per serving with 1.31g of protein, it's a beginner-friendly recipe perfect for side or appetizer.
In the last minute of cooking, sprinkle the cut side of the tomatoes with grated Parmesan or crumbled feta cheese and let it melt slightly.
After grilling, drizzle the tomatoes with a quality balsamic glaze for a sweet and tangy finish.
Add 1/4 teaspoon of red pepper flakes to the olive oil mixture for a gentle kick of heat.
Substitute oregano with other herbs like fresh thyme, rosemary, or a mix of Italian herbs.
Tomatoes are one of the best natural sources of lycopene, a powerful antioxidant linked to reducing the risk of certain chronic diseases. Cooking tomatoes, as in grilling, can make lycopene more available for your body to absorb.
The use of extra virgin olive oil provides monounsaturated fats, which are known to support cardiovascular health by helping to reduce bad cholesterol levels.
Tomatoes are naturally low in calories and high in water content, making this dish a light, hydrating, and flavorful side that won't weigh you down.
This simple dish is a good source of Vitamin C and Vitamin A, which are essential for a strong immune system, healthy skin, and good vision.
Firm, fleshy tomatoes work best as they hold their shape well. Roma, Beefsteak, and on-the-vine tomatoes are excellent choices. Avoid overly ripe or soft tomatoes.
The key is a hot, clean, and well-oiled grill. Make sure your grill is fully preheated and the grates are scrubbed clean. Brush the grates with a high-smoke-point oil just before placing the tomatoes on them.
Yes! For a grill pan, follow the same instructions. For an oven, place the tomatoes cut-side up on a baking sheet and broil on high for 5-7 minutes, watching carefully until they are slightly charred and tender.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. They can be enjoyed cold or gently reheated.
Yes, it is very healthy. It's low in calories and fat, rich in vitamins and antioxidants like lycopene from the tomatoes, and uses heart-healthy monounsaturated fats from olive oil.
One serving (2 tomato halves) contains approximately 105 calories, though this can vary slightly based on the size of the tomatoes and the exact amount of oil used.