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The Happy Chef: Grilled Tomatoes with Basil Vinaigrette

We planted a garden again. I felt such anticipation when I looked at the tiny plants poking up out of the ground. I just wanted them to grow. I want to eat the tomatoes today! I asked when will the tomatoes be ready? Well I knew the answer – not until July. But really if I wanted a good tomato I could go to a farmer’s market and get one today.

Not so long ago people had to wait. They did not have the technology to fool nature or the resources to import food or the convenience of Walmart. Imagine the excitement of that first tomato being pulled off the vine in the family garden that provided the everyday food for the family – not just subsidizing the abundance that was already there.

Today we have so much more than we need. I think that is why Jesus said it would be so hard for a rich man to get into Heaven. I don’t think He meant rich people are bad; I think He meant we rob our own selves from discovering the true riches of life – that you have to know what it is to be without to know, appreciate and be in awe of what you have been given.

Whether we are rich or poor we all find ourselves at one time or another without. That is where God evens the playing field – it is where God’s voice can be heard and our comfort no longer quiets Him; it is where we can discover the need all of us have for God and His Grace; it is where we are truly able to thank Him for the amazing “tomatoes” of life.

This recipe is from Southern Living, it so simple and so divine.

3  yellow tomatoes

3  red tomatoes

3  tablespoons  olive oil, divided

1/4  teaspoon  salt

1/4  teaspoon  freshly ground pepper

2  tablespoons  white balsamic vinegar

2  tablespoons  chopped fresh basil

Garnish: fresh basil sprigs

-Cut tomatoes in half; thread onto skewers, alternating colors. Brush with 1 tablespoon oil; sprinkle with salt and pepper.

-Grill, covered with grill lid, over medium heat (300° to 350°) 10 minutes, turning skewers often.

-Combine remaining 2 tablespoons oil, vinegar, and basil; drizzle over kabobs. Garnish, if desired.

By Leigh Sackett
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