Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 mediums | Tomatoes; halved crosswise |
| 2 teaspoons | Dijon mustard |
| 4 tablespoons | Bread crumbs |
| 4 eaches | Basil leaves; shredded |
| 1 teaspoon | Fresh thyme, oregano or rosemary (or 1/4 tsp dried) |
| 2 teaspoons | Grated Parmesan cheese |
| 1 tablespoon | Extra virgin olive oil |
| \N x | Freshly ground black pepper |
Brush half of oil over sides and bottoms of tomatoes. Brush tops with mustard. Combine cheese, bread crumbs, herbs; sprinkle on top of tomatoes. Drizzle on rest of oil to dampen bread-crumb topping. Add pepper. Put tomatoes on grill, cut side up; cover. Grill till skin shrinks from top of tomatoes and tomatoes are soft but not mushy -- 10-20 minutes, depending on heat of grill. (Alternate methods: Bake in preheated 450-degree oven 15-20 minutes. Or broil 5-10 minutes.) Serves 4.
Per serving: 75 calories; 2g protein; 7.8g carbo; 1.2g fiber; 4.4g fat (0.8g saturated); 112mg sodium.
From: Eat Smart column by Jean Carper, USA WEEKEND, 8/11-13/95.
Typed by iRis gRayson.
Submitted By IRIS GRAYSON On 08-19-95