Grilled stuffed plum tomatoes

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10 min


6 side-dish servings

* PLUS Cooking time: 9 minutes
Grilled stuffed plum tomatoes

© Royalty-Free/Masterfile


  • 7 large plum tomatoes
  • 1 tsp olive oil
  • 1 cup crumbled feta
  • 2 tbsp finely chopped fresh mint , basil or basil pesto
  • 1/4 tsp freshly ground black pepper


  • Lightly grease grill and preheat barbecue to high. Halve tomatoes lengthwise. Squeeze out juice and seeds. Using a knife, cut out centre pulp from halves, forming tomato shells. Finely chop pulp and place in a bowl. Finely chop 2 tomato halves, then add to bowl. Brush remaining tomato halves all over with oil. Place on grill, cut-side down, over high heat. Barbecue, without turning, until marked on cut side, about 5 minutes.
  • Meanwhile, stir feta, mint and pepper into tomatoes in bowl. After 5 minutes of grilling, remove tomato halves. Spoon tomato-cheese mixture into hollow of each grilled tomato half, pressing filling gently. Place tomatoes back on grill, filling-side up. Cover and grill until tomatoes are hot, from 4 to 5 minutes. Alternatively, cook tomatoes, bottom-side up, on a greased baking sheet in a 450F (230C) oven for 5 minutes. Turn, add cheese mixture, then broil until cheese is tinged with brown, about 1 minute.

Nutrition (per serving)

  • Calories
  • 78,
  • Protein
  • 3.7 g,
  • Carbohydrates
  • 4.6 g,
  • Fat
  • 5.3 g,
  • Fibre
  • 1.1 g,
  • Sodium
  • 238 mg.

Filled with herbed feta and fresh mint, these warm tomatoes are fantastic as a side dish or appetizer.