- Preheat grill to medium (300Â°F to 350Â°F). Cut a 1/8-inch slice across the stem end of each tomato. Core and seed tomatoes; place them upside down on several layers of paper towels. Let stand 30 minutes.
- Brush corn with 1 tablespoon of the oil. Place corn on grill; grill, uncovered, 4 to 5 minutes or until tender, turning often. Let cool.
- When cool enough to handle, cut corn from cob into a large bowl. Add bell pepper, feta, green onions, basil, vinegar, remaining 4 tablespoons oil, and salt and pepper to taste; toss to combine. Fill tomatoes with corn mixture, and serve.
View all nutritional information
Calories 222, Calories Fat 120, Total Fat 13g, Saturated Fat 2g, Cholesterol 3mg, Sodium 157mg, Carbohydrate 19g, Protein 5g
|Calories (fat) extra||54|
|Total Fat (extra)||21|
|Saturated Fat (extra)||12|