Best 8 Grilled Tomatoes With Mozzarella And Basil Recipes

GRILLED PORTOBELLO MUSHROOMS WITH TOMATOES AND FRESH MOZZARELLA

Steps:

• Prepare the barbecue (medium-high heat).
• Drizzle 3 tablespoons of olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Drizzle olive oil on grill pan to prevent mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5 minutes per side.
• Meanwhile, whisk the extra-virgin olive oil and garlic in a medium bowl to blend. Add the tomatoes, cheese, and basil and toss to coat. Season the tomato salad, to taste, with salt and pepper.
• Place 1 hot grilled mushroom gill side up on each of 4 plates. Sprinkle with more salt and pepper. Spoon the tomato salad atop the mushrooms, drizzle with extra-virgin olive oil to finish, about 1 tablespoon and serve.

GRILLED TOMATOES

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Drizzle the olive oil over the cut sides of the tomatoes, and sprinkle with garlic, salt, and black pepper.
• Place tomatoes, cut sides up, onto the preheated grill, and grill until the tomatoes start to sizzle and show blackened grill marks, about 4 minutes. Flip the tomatoes over and grill until the garlic turns golden brown, about 3 more minutes.

BASIL-TOMATO GRILLED CHEESE

Steps:

• On four slices of bread, layer mozzarella cheese and tomatoes; sprinkle with the basil, vinegar, salt and pepper. Top with remaining bread. , In a small bowl, combine the oil, Parmesan cheese and garlic powder; brush over the outsides of each sandwich. , In a skillet over medium heat, toast sandwiches until golden brown on both sides and cheese is melted.

GRILLED EGGPLANT WITH MOZZARELLA, TOMATOES, AND BASIL

Steps:

• Prepare a barbecue (or preheat a broiler). Cut the eggplants into slices about 1/2-inch thick. Spread on a baking sheet and brush with olive oil on both sides. Set aside.
• Cut mozzarella in half crosswise, then slice each half about 1/4-inch thick to create half-moon shaped pieces. Slice tomatoes in the same manner. Arrange tomatoes and mozzarella decoratively around the edge of a large serving platter.
• Place eggplant slices on barbecue (or place on baking sheet in broiler) and cook, turning once, until nicely charred on each side; the eggplant should almost caramelize. Arrange the cooked eggplant down the center of the serving platter, surrounded by the tomatoes and mozzarella. Pluck about 12 large leaves from the basil bunch, stack them, roll them up like a cigar, then slice crosswise into thin shreds (?chiffonade?). Scatter the basil shreds over the vegetables and cheese, then drizzle balsamic vinegar and more olive oil over all. Sprinkle with salt and pepper, to taste, and let stand until eggplant is at room temperature.

TOMATOES WITH BASIL AND MOZZARELLA

Steps:

• Wash and slice tops and bottoms of tomatoes; cut tomatoes into about three slices each.
• Slice the mozzarella very thinly; wash and dry the basil leaves.
• Arrange the mozzarella and basil on the tomato slices on three salad plates,and sprinkle with pepper.

GRILLED CHICKEN, TOMATOES, MOZZARELLA & BASIL VINAIGRETTE

Steps:

• For the basil vinaigrette - Place the shallots and vinegar in a small mixing bowl and whisk to combine. Continue whisking and slowly add the olive oil and basil. Season to taste with salt and pepper. (This can be made in advance and stored in the refrigerator for up to 3 days.)
• For the grilled chicken - Spray the grill grate with nonstick cooking spray and then preheat the grill to medium-high. Season the chicken breasts with salt and pepper. Grill the chicken on both sides until it is cooked through, about 4 to 6 minutes per side, depending on the thickness of the breasts. (The chicken can be grilled in advance and stored in the refrigerator for up to 3 days.)
• For the green salad - Slice the chicken breasts into strips and place them in a mixing bowl. Add the tomatoes, mozzarella and half of the basil vinaigrette. Place the lettuce in a separate salad bowl and toss it with the remaining vinaigrette. Arrange the chicken, tomatoes and mozzarella mixture on top of the lettuce and serve.

GRILLED PIZZA WITH TOMATO, MOZZARELLA, AND BASIL

Steps:

• Mix together first 7 ingredients in medium bowl. Let tomato mixture stand 15 to 30 minutes at room temperature.
• Oil grill rack. Prepare barbecue (medium-high heat).
• Unroll dough onto work surface, stretching to form 12x12-inch square. Cut into 4 equal pieces. Using large spatula, transfer dough to grill rack; cover and grill until bottoms are brown, about 4 minutes. Turn squares over and immediately top each with tomato mixture, leaving 1/2-inch border. Cover and grill until pizza bottoms are brown and cheese is melted, about 4 minutes. Sprinkle pizzas with Parmesan and serve.

GRILLED STUFFED MOZZARELLA TOMATOES

Steps:

• Halve tomatoes and scoop out insides leaving 1/2-inch thick shell.
• Chop pulp and set aside.
• Combine breadcrumbs, butter, basil, salt and pepper. Stir in cheese and tomato pulp.
• Fill tomato halves with cheesy breadcrumb.
• Spray cooking spray lightly on the bottom of aluminum pan.
• Place tomato halves in disposable pan and wrap top loosely with foil.
• If grilling, set over grill for at least 10 minutes.
• If oven baking, bake at 350° for 15 minutes and broil until cheese is browned and bubbly.
• Uncover and serve on pan with large sprigs of parsley or curly parsley.