Roasted Tomatoes stuffed with Grilled Ratatouille

4 lg. ripe tomatoes
Kosher salt

Ratatouille:
1 sm. red onion, cut crosswise into 1/2 inch slices
1 med. red bell pepper, stem and seeds removed, cut into long, flat slices
1 med. zucchini, cut into 1/3 inch slices
extra virgin olive oil
freshly ground black pepper
2/3 c. mozzarella cheese
1 + Tbl. finely chopped fresh basil
1 or more tsp. balsamic vinegar

Cut 1/2 inch slice off the top of each tomato.  Discard the tops.  With a metal spoon scoop out and discard the insides of the tomato, leaving about 1/2 inch of the flesh attached to the skin.  Lightly salt the inside of the tomatoes and turn them, cut side down, on a plate while you prepare the ratatouille.

To make the ratatouille :  mix the onion, pepper, and zucchini with olive oil.  Season with salt and pepper and grill in grilling basket until tender.  When done transfer to cutting board and cut into 1/3 inch pieces.  Combine vegies in bowl with cheese, basil, and vinegar.

Spoon the ratatouille into the tomatoes.  Grill the tomatoes over indirect med. heat until the cheese is melted.  Serve immediately.                                                                          - Tricia Munk