How to Grill Tomatoes

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When the hubby tosses a steak on the grill, I prepare veggie kabobs. In addition to whole button mushrooms, slices of bell pepper and chunks of red onion, I like to add tomatoes to the mix.

Fresh Tomatoes. Photo Courtesy Morguefile.

Since the fruit has a tender, thin skin I've been experimenting with various ways to grill tomatoes. When secured to a skewer they seem to grill--not char--like tomatoes placed directly on the grill.

The easiest tomatoes to add to a kabob are small salad tomatoes such as cherry, grape or pear tomatoes. Just slide them onto the skewer. If you only have large, whole tomatoes available, you can grill them kabob-style too.

Start by chopping the tomato into large chunks, at least 2 1/2 to 3-inches wide. Then, drizzle the tomato with olive oil. Don't squeeze the seeds and juice out of the chunks or they will dry out during the grilling process. Finally, wedge the chunks between two other kabob items to help secure the tender tomato.

Grill the veggie kabobs on indirect heat on an upper grill rack for three to four minutes. Rotate the skewers and grill for another three to four minutes. Then, enjoy!

Have you ever grilled tomatoes? Feel free to share your ideas, tips and tricks in the comments below.

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

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