1/3 cup olive oil
1 tablespoon fresh lemon juice or wine
vinegar
2 tablespoon fresh basil -- chopped
1 tablespoon shallots -- chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
3 large tomatoes -- cut into slices
- 1/2-3/4 inch thick
10 green onions -- trimmed, up to 12
including 4" of green tops
1 sprig fresh basil or
parsley
Instructions:
Firm tomatoes, even those that are slightly green, should be used
for this recipe. They are less juice and hold their shape better when
grilled than fully ripe ones. Fresh basil is wonderful with tomatoes,
but you could also use chopped tarragon or even parsley in the basting
sauce. Serve warm or at room temperature, with grilled lamb or fish.
Prepare a fire in a grill. Position the oiled grill rack 4-6 inches
above the fire. In a small bowl stir together the oil, lemon juice
or vinegar, chopped basil, shallots, salt and pepper. Arrange the
tomatoes and onions on the rack. Grill, turning them two or three
times and brushing with the oil mixture, about 5 minutes. If the onions
are large, they might take 1 or 2 minutes longer. Transfer the tomatoes
and onions to a platter and Garnish with basil or parsley sprigs.
Source: Williams-Sonoma Kitchen Library: Grilling
