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Barbecued Stuffed Tomatoes

vegetables, bbq

4 tomatoes; 1 1/2 pounds
1 cup seasoned small croutons
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley or basil
2 cloves garlic; minced

Cut off top of each tomato. Scoop out and chop pulp, discarding seeds. In bowl, combine chopped tomato pulp, seasoned croutons, Parmesan cheese, parsley, garlic, 1 tablespoon olive oil and 1/4 teaspoon each salt and pepper. Stuff into tomatoes. Place tomatoes in metal or foil cake pan. Place on grill over medium-high heat; close lid and cook until tender and tops are golden brown, 20 minutes.

Contributor: Canadian Living Magazine, August, 2001

Yield: 4 servings

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