TOMATO DOLMA
Dolma are a Turkish dish, primarily, although regional varieties exist throughout the mediterranean. They are stuffed vegetables, usually filled with rice and a form of meat. The vegetable (or fruit) varies wildly as well. Common veggies to stuff are peppers, egg plants, zucchino, grape leaves, and cabbage leaves. There are dozens of things to fill these with, but really the only limit is your imagination. Interesting bit of trivia: Cook them without meat and they're called yalanci dolma, which literally means fake or liar dolma. I guess the turkish don't think very highly of vegetarians.
These are great bbq food, and are pretty well guaranteed to surprise guests, since they're pretty far above the typical meat and corn fare you usually find at a bbq. The variation we're working with today, because I feel playful, is an italian dolma.
Stuffing:
1 lb ground beef
1 sweet onion, chopped
1 clove garlic, chopped
1 tsp fresh chopped oregano
1 tsp fresh chopped parsley
1/4 cup uncooked rice (not the minute kind)
salt and pepper to taste
Mix it all together in a large mixing bowl.
Cut into the top of a tomato (the bigger the better, here), being careful to leave the top still attached, and scoop out all of the seeds. Stuff, and add 2 tblsp of water, about 1/4-1/2 tsp of butter on top of the stuffing, under the cap. Put the cap back in place, and brush the whole thing with olive oil.
On the grill, or in the oven, use medium heat and cook these for about a half hour. In the oven, cook them on a greased baking sheet at about 400 degrees. On the grill? Top rack is better. Open these things up about halfway through cooking. If they look a bit dry, add some more water.