REC: Grilled Tomato with Roasted Corn
 

These were delicious and the presentation was stellar.

-= Exported from BigOven =-

Roasted Corn and Tomato Salad with Herbed Oil

This is a creative way to present a tomato salad. It goes nicely alongside
grilled fish or meat.

Recipe By: Pete & Peggy Romfh
Serving Size: 8
Cuisine: American
Main Ingredient: Tomatoes
Categories: Low Sugar, Diabetic, Atkins-Friendly, Vegetarian, Low Carb,
Meatless, Grill, Broil, Simple - Easy, Vegetables, Snacks, Side Dish, Salads

-= Ingredients =-
~~ -- Herbed Oil -- ~~
1/2 cup Olive oil
1 cup Basil leaves ; - rough chopped
1/2 cup Cilantro
1 clove garlic ; - peeled and chopped
~~ -- Salad -- ~~
2 ears Fresh corn ; - shucked and rinsed
1/2 teaspoon Kosher salt
1/2 teaspoon Black pepper ; - coarse ground
1 medium Bell pepper ; - Yellow or red - in slices
4 large Beefsteak tomatoes ; - in 1/2 to 3/4 inch slices
1 teaspoon Balsamic Vinegar

-= Instructions =-
Start by making the herbed oil.
Bring a pot of water to a boil and have another pot with ice water nearby.
Place the basil and cilantro in the boiling water for about 15-20 seconds
then transfer it to the ice water to stop it from cooking. This "shocking"
process turns the leaves bright green.

Place the 1/2 cup of oil in a blender or food processor then add the green
leaves and garlic. Save a few leaves for garnish. Process this to a loose
paste or foamy oil. Remove to a bowl and allow to sit for about 30 minutes.
Then strain this though cheesecloth to obtain a bright green, fairly clear
oil.

This oil can be drizzled on salads, or brushed on toasted bread.

Heat a fine mesh grill or broiler pan.

Brush the corn and tomato slices lightly with herbed oil and sprinkle with
salt and pepper.
Grill or broil the corn and pepper until lightly browned (and the pepper
skin blisters).
Cut the roasted corn from the ears, peel and dice the peppers and mix them
together. Drizzle balsamic vinegar over the mixture and allow to stand while
you grill the tomato slices.

Use only the large (center) slices from the tomatoes. Reserve the end for
another use. I usually get two thick slices per tomato. Lightly grill (or
broil) the tomato slices enough to warm them but not so much as to cook
them. They should still be firm.

Finely slices the remaining basil leaves into threads (Chiffonade is the
fancy chef's term).

On each tomato slice place a spoonful of the roasted corn/pepper mixture
then drizzle some herbed oil on top. Garnish with basil and cilantro

Each (1 slice) serving contains an estimated:
Cals: 151, FatCals: 125, TotFat: 14g
SatFat: 1g, PolyFat: 2g, MonoFat: 11g
Chol: 0mg, Na: 150mg, K: 212mg
TotCarbs: 7g, Fiber: 2g, Sugars: 1g
NetCarbs: 6g, Protein: 3g

** Recipe, with photo, at: http://www.bigoven.com/recipe161322 **
** Easy recipe software. Try it free at: http://www.bigoven.com **




--
Pete Romfh, Telecom Geek & Amateur Gourmet.
http://www.bigoven.com/~promfh
promfh (at) hal-pc (dot) org