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Grilled Tomatoes with Oregano and Lemon

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    Everyday Food, July/August 2011
    • Yield Serves 4
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    Ingredients

    • 2 garlic cloves, minced
    • 1 tablespoon finely grated lemon zest
    • 1 tablespoon lemon juice
    • 4 teaspoons finely chopped fresh oregano leaves
    • 4 tablespoons extra-virgin olive oil
    • Coarse salt and ground pepper
    • 4 large tomatoes

    Directions

    1. Heat a grill to medium-high. In a small bowl, combine garlic, lemon zest, lemon juice, oregano, and 2 tablespoons olive oil. Season with salt and pepper. Clean and lightly oil hot grill. Halve tomatoes crosswise and brush cut sides with 2 tablespoons oil. Place, cut side down, on grill. Grill until lightly charred, about 4 minutes. With a metal spatula, flip tomatoes and grill until skins blister and begin to char, 2 to 3 minutes. Transfer tomatoes to a serving platter, season with salt and pepper, and drizzle with oregano-lemon oil. Serve tomatoes warm or at room temperature.

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