Grilled Tomatoes with Arugula and Parmesan

by katerina on September 11, 2012

There are two vegetables I can consistently and successfully grow from seed into full plants: kale and arugula. Not only do I love both of these, but they are really good for you, so I like to try and incorporate them into meals in unusual ways, like this tomato side dish recipe.

Grilled Tomatoes with Arugula

These are actually a healthy alternative to a recipe I make regularly which are grilled tomatoes heavy on the blue cheese. Instead, arugula creates the sharpness and the tiny bit of cheese just melts into the tomato making it a bit more luscious. Try this recipe served with grilled chicken and roast potatoes.

Print Recipe

Grilled Tomato Boats with Arugula and Parmesan

(serves 4)

4 roma tomatoes
1/4 cup finely chopped arugula
1/2 teaspoon olive oil
1 teaspoon balsamic vinegar
salt and freshly ground pepper
a sprinkling of freshly grated Parmaggiano Regggiano

Remove the top, stem end of each tomato and discard. Slice lengthwise. Using a paring knife hollow out the core of each tomato onto a cutting board. Finely dice the tomato innards and place in a small bowl. Finely chop the arugula if you haven't already and add it to the bowl. Toss with the olive oil and balsamic and add salt and pepper to taste.

Spoon the mixture into the boats and divide evenly. Grate parmesan cheese over top. Place on a grill tray and cover with foil. Grill over low heat for 10 minutes, remove the foil and grill for 3 minutes on medium heat. Serve hot.

Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time:20 minutes
Calories(approximate per serving): 50

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