Grilled Tomato with Basil and Lavender Pesto
Helen Park
2 appetizers or sides for 4
Salad
Grilled ripe tomatoes have a rich, caramelized aroma. Tossed with basil and lavender pesto, grilled red onions, and cannellini beans it’s a quick and easy side dish or entrée with extra greens.
Ingredients
3 ripe plum tomatoes, cut into ¼’s
1 can cannellini beans, drained and rinsed
1/4 cup Basil and Lavender Pesto (50g)
1 red onion, skin on and cut into ½” slices
Olive oil for grilling
Salt to taste
Pepper to taste
Directions
Heat heat up the grill and make sure it is clean.
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Season the tomatoes lightly with olive oil, salt and pepper and grill on the hottest part of the grill on each cut face until you can see light charred marks and smell roasted flavor.
Remove from the grill and set aside.
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Brush each side of the red onions and season with salt and pepper, careful to keep the slices in tact.
Lay on the grill and allow to caramelize, flipping to grill both sides and cook through until tender.
Once cooked, remove the onions to a platter and slide the skins off and discard.
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In a large bowl, separate the onion rings and add in the tomatoes, beans, pesto, and salt and pepper to taste. Toss gently to prevent damaging the tomatoes and serve on platter.
