| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- 3 beefsteak tomatoes, cut into 1/2-inch slices
- 1 bunch scallions, trimmed
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons kosher salt
- 1 teaspoon freshly cracked black pepper
- 1 lemon, halved
Instructions
- Preheat an outdoor grill or grill pan to high heat.
- Toss the tomatoes and scallions in a bowl with the oil, salt and pepper. Place on the grill and cook until the tomatoes and scallions have a char, 2 to 3 minutes per side. Remove to a cutting board and roughly chop the scallions. Transfer to a serving platter and squeeze lemon juice over the top.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 91 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 331 mg |
Reviews
Tasty and healthy.
LOVE this recipe! Easy and colorful with bright, fresh flavors. Perfect for a Memorial Day barbecue. Thank you, Trisha Yearwood!