Serves 6

3 large tomatoes: beefsteak and heirloom are fantastic
8 ounces kalamata olives (about 1 cup), pitted and chopped
1 tablespoon capers, drained and chopped
2 teaspoons fresh lemon juice
1 clove garlic, peeled, germ removed, and finely chopped
1 tablespoon extra virgin olive oil
1/4 cup basil, chopped
1/3 cup part-skim mozzarella cheese, grated

Mix olives, capers, lemon juice, garlic and olive oil in a bowl to blend. Set aside.

Prepare the grill for medium-high heat. Cut a small slice off the top and bottom of each tomato. This helps them stand upright on the grill. Then cut the tomatoes in half horizontally. Place the tomatoes cut side up on a baking sheet. Spoon 1 tablespoon of tapenade onto the tomato and spread with the back of a spoon. Sprinkle on the basil, then mozzarella cheese.

Grill cut side up over direct heat until the tomatoes begin to soften, about 4 to 5 minutes. The tomato skin will blister and peel, so feel free to remove it before serving. Serve warm.

Nutritional information per serving:
Calories: 164; Total fat: 12g; Cholesterol: 18mg; Carbohydrate: 6g; Total dietary fiber: 2g; Protein: 8g