My husband and I first started making these tomatoes a few years ago after seeing a similar recipe in one of the Weber cookbooks. My husband says they're "a cornucopia of flavors." Grilled veggies are combined with basil, balsamic vinegar, and cheese, stuffed inside tomatoes, and then the tomatoes are grilled until they start to soften. The whole mixture kind of smooshes together (yes, that's the technical term) and tastes like summer in a dish.
A grill wok or pan comes in handy with the recipe, both for grilling the veggies and the tomatoes themselves. It's easier to move the potatoes to and from the pan, and if they get too soft and things start to fall apart, the grill pan helps minimize the collateral damage. Not that I know this from experience.
Grilled Veggie-Stuffed Tomatoes
4 large tomatoes
1 medium zucchini, cut in planks
1 red onion, cut in thick slices
1 red or green bell pepper, cut in large strips
Fresh ground black pepper
12 fresh basil leaves
1/4 c. shredded mozzarella cheese
1. Using a serrated knife, slice the top 1/2" off each tomato. Using a spoon or melon baller, gently scoop the pulp out of the tomatoes, discarding or reserving for another use. Leave about a 1/4" shell in each tomato. Sprinkle tomatoes with salt and lay upside down on paper towels for about 10 minutes to allow juices to drain out.
2. Drizzle olive oil over zucchini, onion, and pepper, and sprinkle with salt and pepper. Grill veggies, preferably in grill work or pan, over medium heat until lightly charred, about 10 minutes. Remove from grill.
3. Chop the veggies into bite-sized chunks and add to a bowl. Tightly roll the basil and slice in thin ribbons, or chiffonade, and add to the veggies. Drizzle with a tablespoon or so of balsamic vinegar, sprinkle with salt and pepper, and stir in the cheese.
4. Fill each tomato cup with veggie mixture.
5. Add the tomatoes to the grill wok or pan. Cook until tomatoes start to soften, about 8-10 minutes. Gently remove from the grill and serve immediately.