I can't tell you how much I enjoyed my little garden this year. I realized that if you put in the effort, you will reap the benefit of that effort.
I can remember my first tomato...a lemon boy!
He sure was beautiful and it was quite an experience watching the blossom turn into a little green bud...then turn into a big green tomato...and then finally ripen to perfection. What a great experience!
Well, before too long we had a lot of tomatoes and I was turning to the Internet for way to use them up...hence this recipe!
This makes a light and healthy side dish that would be great served at your Labor Day picnic!
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 (I used dried)
1/4 cup Parmesan cheese, freshly grated
Cut tomatoes in half, thread onto skewers, alternating colors. Brush with 1 tablespoon olive oil and sprinkle with salt and pepper.
Grill, covered with grill lid, over medium heat for 10 minutes, turning often. Sprinkle with cheese and let it melt.
Combine remaining 2 tablespoons olive oil, white balsamic vinegar, and chopped basil; drizzle over kabobs. Serve.
Recipe Credit: Southern Living