Cooking for Zo

I have been experimenting a lot lately with cooking on the grill after my successful attempt at grilling avocados. I've never really took grilling serious before. I always thought of it as something to burn meat on but I am finding I can really make some fancy meals over the open BBQ flame. Sure I've cooked some decent meals camping but I'm really finding I can create some real treats. I've been testing to see what grills well and what grills poorly. One item I suspected would be horrible were tomatoes. I've had them on shish kabobs and they've always been slimy, oozing and just plain gross. I thought if I threw one on the grill all of the juices would be wasted away, drained into the flames. How wrong I was! They surprisingly came out juicy, tasty and when I was done with them a gourmet grilled treat!

Ingredients:
2 ripe but firm tomatoes (cut in half down the middle)
4 tsp pesto
2 tbsp Gouda (shredded)
1 1/2 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp fresh crack pepper
1 tsp fresh sage (chopped)

Preheat grill to medium heat.

In a small bowl mix olive oil, garlic powder and crack pepper. Brush mixture over tomatoes till evenly coated. Place tomatoes cut side down onto grill. Cook for 10 minutes or until skin of tomatoes begins to break away.

Remove from grill and make a 2 inch incision in the center cut side of each tomato. Fill each cavity with 1 tsp of pesto, then sprinkle with 1/4 of Gouda cheese and finish by sprinkling 1/4 tsp of sage over cheese. Serve warm.