Description
This quick and delicious recipe for 20-Minute Grilled Tomatoes on the Vine showcases perfectly grilled tomatoes enhanced with olive oil, dried basil, and freshly grated Parmesan. Finished with a drizzle of balsamic glaze and fresh basil garnish, this dish is a flavorful, easy side perfect for any grill session or summer meal.
Ingredients
Scale
Tomatoes
- 4 large tomatoes on the vine
Seasoning & Toppings
- 1 Tbsp olive oil
- Salt, to taste
- Pepper, to taste
- 1/4 tsp dried basil
- 1/4 cup freshly grated parmesan (recommend parmigiano-reggiano)
- Balsamic glaze, to drizzle
- Approx. 5 leaves fresh basil, chopped (to garnish)
Instructions
- Preheat: Preheat your grill or grill pan to medium heat to ensure even cooking and perfect searing of the tomatoes.
- Prep: Slice the tomatoes in half. Brush both sides generously with olive oil, then season the cut faces with flaky sea salt and freshly ground pepper to enhance their natural sweetness.
- Grill: Place the tomato halves face side down on the grill. Cook for about 4 minutes, then carefully flip and grill the other side for an additional 2 minutes. The tomatoes are ready when they change color slightly, begin to shrivel, and the skin starts loosening. Grill marks may or may not be visible, which is normal.
- Add Toppings: Remove the tomatoes from the grill and arrange them face side up on a clean serving plate. Sprinkle dried basil, freshly grated parmesan, and a pinch of salt and pepper over the top. Drizzle with balsamic glaze and garnish with freshly chopped basil leaves. Serve immediately and enjoy the vibrant flavors.
Notes
- Adjust the grilling time based on your grill’s heat and tomato size for best results.
- Use a good quality parmesan like parmigiano-reggiano for authentic flavor.
- Balsamic glaze adds a sweet tangy finish but can be substituted with balsamic vinegar reduction if glaze is unavailable.
- Serve as a side dish or light appetizer with crusty bread or grilled meats.
