I love grilling veggies, but tomatoes were a new one for me (recipe from August Living). This was quick and easy. Cut your tomatoes in half, brush with olive oil, season with salt and pepper and grill cut side down for 8 min. That’s it. The magazine showed pebre with it – kind of like a chimichurri. This was easy to make as well. I used my mini-Cuisinart and dumped in 3/4 c olive oil, 1/2 cup fresh cilantro, 1/2 cup parsley, 3 tbsp red wine vinegar, 3 garlic cloves, 2 habanero chiles, and 1 small onion. Ok, actually I cheated and added a tiny amount of jalapeno from a jar. Then I whizzed it up. It was a lovely green, but too spicy for me to eat! I would make it without the peppers next time and less onion. The tiny bit I was able to taste on the tomato was good and it would also be nice on grilled meat or fish. I loved the contrast of the green with the red grilled tomato. I liked the tomato being grilled, so that is something I would try again.