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| Grilled Tomatoes Stuffed with Goat Cheese July, 2005 Serves 4 / A stunning side dish. Look for fresh local chèvre (soft goat cheese), or experiment with the many types available in stores. Tomatoes are known for their phytochemical content, especially the antioxidant lycopene. 1/2 cup chèvre (soft goat cheese) 2 teaspoons chopped green onions 1 medium shallot, minced 1/4 teaspoon sea salt 4 tablespoons chopped fresh basil Dash of freshly ground pepper 4 medium-size red tomatoes 1. Preheat grill to medium-high. Combine cheese, green onions, shallot, salt, and basil in a medium mixing bowl. Season with freshly ground pepper. 2. Using a small sharp knife, remove a cone-shaped piece 2 inches wide and 1 inch deep from the top of each tomato. Fill cavities with cheese mixture, dividing equally. 3. Place tomatoes directly on grill rack or on aluminum foil placed on grill rack. Cover barbecue with lid. Cook until tomatoes are soft, about 5 minutes. PER SERVING: 110 cal, 50% fat cal, 6g fat, 4g sat fat, 13mg chol, 7g protein, 8g carb, 2g fiber, 249mg sodium |