Southwest Grilled Tomatoes

1. 1

   Pulse the tortilla chips and pecans in a food processor until finely crumbled; transfer to a shallow dish and reserved.

2. 2

   Preheat the grill to medium.

3. 3

   Toss tomatoes gently with Diana Marinade, season with salt and pepper.

4. 4

   Dip the cut side of each halved tomato into the crumbs.

5. 5

   Place on the grate cut-side-up.

6. 6

   Grill, lid closed, for 5 minutes or until tomatoes are tender.

7. 7

   Transfer to a serving platter; garnish with crumbled goat cheese, green pepper and green onion.

* Per serving · 4 servings · Values may vary.

No additional tips available.