Creamy Grilled Parmesan Tomatoes

Are you bored with your vegetables?!

Yes….

Tired of eating canned green beans all the time?

Yes!

Wish your dietitian would let you eat corn and potatoes already!?

YES!

Well you won’t find much in the way of corn and potatoes on here…but I will share some of my favorite vegetable side dishes! We made these on the grill this summer and were big, BIG fans. However, it’s cold and we need propane, so tonight I utilized the broiler- a great backup plan when the grill has little chance of firing up.

These are tasty with fresh basil, however I used dried basil and oregano tonight- still came out with success!

Creamy Grilled Parmesan Tomatoes

Course: Vegetables

Cuisine: American, Oven Baked

Servings: 6 halves

Calories: 30kcal

Author: Steph Wagner

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Ingredients

• ▢ 3 roma tomatoes
• ▢ 1/2 cup plain 0% fat Greek yogurt
• ▢ 1/4 cup reduced fat grated parmesan cheese
• ▢ 1/4 tsp dried basil
• ▢ 1/4 tsp dried oregano

Instructions

• ▢
  Cut tomatoes in half crosswise. Scoop out and remove seeds.
• ▢
  Scoop Greek yogurt into each tomato half until mostly filled.
• ▢
  Sprinkle tops with Parmesan cheese, then with herbs.
• ▢
  Put under broiler for 10-12 minutes or until skins are blistering.

Notes

This recipe makes 6 tomato halves. Each half provides an estimated 3 grams protein, 3 grams carbohydrates and 1 gram fat.

Nutrition

Serving: 1tomato half | Calories: 30kcal | Carbohydrates: 3g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 56mg | Potassium: 124mg | Fiber: 1g | Sugar: 1g | Vitamin A: 267IU | Vitamin C: 4mg | Calcium: 57mg | Iron: 1mg