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Roasted Tomatoes Stuffed with Ratatouille

  • People

    Serves 4

  • Prep Time

    30 min.

  • Barbecue Time

    16 to 22 min.

Serves 4
Prep Time
30 min.
Barbecue Time
16 to 22 min.

the Ingredients

Roasted Tomatoes Stuffed With Ratatouille
  • 4 large, ripe tomatoes
  • Salt


  • 1 medium red onion, cut crosswise into 10mm slices
  • 1 medium red capsicum, stem and seeds removed, cut into flat pieces
  • 1 medium zucchini, cut lengthwise in 10mm slices
  • Extra-virgin olive oil
  • Freshly ground black pepper
  • ½ cup grated mozzarella cheese
  • 1 tablespoon finely chopped fresh basil
  • 1 teaspoon balsamic vinegar


  • 01 Prepare the barbecue for direct cooking over high heat (180° to 230°C).
  • 02 Cut a 10mm slice off the top of each tomato. Discard the tops. With a small knife cut around the inside of the fleshy part of the tomato (do not cut through the bottom) to within 10mm of the skin.
  • 03 With a teaspoon, scoop out the tomato flesh. Discard the juice and seeds to make room for the stuffing. Lightly salt the inside of the tomatoes and place them, cut side down, on a plate lined with paper towel.
  • 04 To make the stuffing, lightly brush or spray the onion, capsicum, and zucchini with olive oil. Season with salt and pepper to taste. Cook on a hotplate over direct high heat until tender, 4 to 5 minutes on each side for the onions and 3 to 4 minutes on each side for the capsicum and zucchini. Transfer the cooked vegetables to a cutting board and chop them into 10mm pieces. In a bowl combine the cooked vegetables with the cheese, basil, and vinegar to create the vegetable stuffing.
  • 05 Spoon the vegetable stuffing into the tomatoes. Cook the tomatoes using the indirect setting until the cheese is melted and the vegetables are warm, 8 to 12 minutes. Serve immediately.

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