Yield: 4 servings
|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