Roasted Tomatoes Stuffed with Grilled Ratatouille


by: Josey

Grill what’s growing at the time. Vegetables in season locally have big advantages over whatever has been shipped from across the world. They are riper, so they taste better. That means you can grill them simply with great results. Plus, they cost less.


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serves: 4

4 large ripe tomatoes

Kosher salt


1 medium red onion, cut crosswise into 1/3-inch slices

1 medium red bell pepper, stem and seeds removed, cut into flat pieces

1 medium zucchini, cut lengthwise in 1/3-inch slices

Extra virgin olive oil

Freshly ground black pepper

2/3 cup grated mozzarella cheese

1 tablespoon finely chopped fresh basil

1 teaspoon balsamic vinegar

Nutrition Facts
Roasted Tomatoes Stuffed with Grilled Ratatouille

Servings Per Recipe: 4

Amount per Serving

Calories: 89

  • Total Fat: 0.6 g
  •     Saturated Fat: 0.1 g
  •     Trans Fat: 0 g
  • Cholesterol: 3.4 mg
  • Sodium: 155.6 mg
  • Total Carbs: 13.9 g
  •     Dietary Fiber: 4.1 g
  •     Sugars: 8.9 g
  • Protein: 8.8 g

how is this calculated?

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1.  Cut a 1/2-inch slice off the top of each tomato. Discard the tops. With a small knife cut around the inside of the fleshy part of the tomato [do not cut through the bottom of the tomato] to within 1/2 inch of the skin. With a teaspoon, scoop out the tomato flesh, leaving about 1/2 inch of flesh attached to the skin. Discard the juice and seeds to make room for the ratatouille. Lightly salt the inside of the tomatoes and turn them, cut side down, on a plate lined with paper towels while you prepare the ratatouille.

2.  To make the ratatouille: Lightly brush or spray the onion, pepper, and zucchini with oil. Season with salt and pepper to taste. Grill over Direct Medium heat until tender, turning once. The onions will take 8 to 12 minutes. The peppers and zucchini will take 6 to 8 minutes. Transfer to a cutting board and cut into 1/3-inch pieces. Combine the grilled vegetables in a medium bowl with the cheese, basil, and vinegar.

3.  Spoon the ratatouille into the tomatoes. Grill the tomatoes over Indirect Medium heat until the cheese is melted and the vegetables are warm, 8 to 12 minutes. Serve immediately.

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