A recipe for you
The first of the year, me & Big Daddy went back on the South Beach diet. Here's a recipe we came across that we LOVE:
Grilled Tomatoes and Pesto
- Core and cut a tomato in half horizontally. With a spoon, scoop out about a quarter of an inch of tomato from inside.
- Set tomato halves cut-side-up on an aluminum pie tin. Add a couple spoons of store-bought pesto to the inside of each half.
- Cook on tin over indirect heat on pre-heated grill for 12-15 minutes.
- Sprinkle top with shredded Monterey jack cheese. Grill 5 minutes more until cheese is melted.
- Yield: 2 servings
