Make grilled cherry tomatoes on a BBQ! Lightly seasoned, topped with Parmesan and parsley, these colorful tomatoes burst with juicy flavor
- 20 cherry tomatoes multi-colored, if available
- 2 teaspoons extra virgin olive oil
- ¼ teaspoon salt or enough to lightly season
- ¼ teaspoon black pepper or enough to lightly season
- ⅛ teaspoon garlic powder or enough to lightly season
- ⅛ teaspoon Italian seasoning or enough to lightly season
- 2 Tablespoons finely grated Parmesan cheese* *fresh is best!
- 1 Tablespoon chopped fresh parsley leaves
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Rinse tomatoes, remove stems; let tomatoes dry. Place dry tomatoes in a bowl.
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Drizzle olive oil on tomatoes; gently stir to coat tomatoes. Season lightly with salt, pepper, garlic powder and Italian seasoning; gently toss until combined.
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Place tomatoes in a metal grill basket; place basket on BBQ grill grate directly over very hot briquets. Cook tomatoes 2-3 minutes, gently turning them often as they cook. They're delicate and juicy, so be careful when turning them!
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Once tomatoes have "blistered" (become slightly wrinkled), they're done! Don't overcook or they could pop open from the juices inside. Remove basket from BBQ; take tomatoes inside to garnish before serving.
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To serve, place tomatoes in a serving bowl. Immediately (while they're still hot), finely grate fresh Parmesan cheese on top. Sprinkle with chopped fresh parsley; serve immediately. Enjoy!