Roasted Tomatoes Stuffed With Grilled Ratatouille

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   ["Cut a 1/2"" slice off the top of each tomato and discard tops.", "With a small knife cut around the inside of the fleshy part of the tomato to within 1/2"" of the skin, being careful not to cut through the bottom.", "With a teaspoon, scoop out the flesh, leaving about 1/2"" of the flesh attached to the skin.", "Discard the juice and seeds to make room for the ratatouille.", "Lightly salt the inside of the tomatoes and turn them, cut side down, on a plate lined with paper towels while you prepare the ratatouille.", "Lighly brush the onion, zucchini and pepper with oil.", "Season with salt and pepper to taste.", "Grill over Direct Medium heat until tender, turning once, about 8-10 minutes.", "I use a hinged grilling rack to make this job much easier.", "Transfer to a cutting board and cut into 1/3 inch pieces.", "Combine the vegetables in a medium bowl with the cheese, basil and vinegar.", "Spoon ratatouille into the tomatoes and grill over Indirect Medium heat until the cheese is melted and the vegetables are warm, 8 to 10 minutes.", "Serve immediately."]

* Per serving · 4 servings · Values may vary.