Grilling out

The Wife mentioned that she has some components for tonight's envisioned grilled dinner - fresh corn, salmon, green bell pepper, and portabello mushrooms.

Hmmmmm. 3:00 on a Saturday with such good stuff to work with !

I may brine the corn, as Wife suggested, then grill in its husk, and grill the other veggies too. She makes a great teriyaki glaze that is just one of those things that shouldn't be adjusted, which has my vote for the entree treatment.

I just happened on this recipe which I may venture into tonight, even though it might tip the scales to too many vegetables. (Recipe now "borrowed" from that site with my modifications. I couldn't find it in MTAOFC's index, which is strange.) http://www.lafujimama.com/

Tomates à la Japonaise (Tomatoes Stuffed with Panko, Herbs, and Garlic)
Adapted from Mastering the Art of French Cooking, by Julia Child
6 servings
6 firm, ripe, red medium tomatoes
Salt and Pepper
3 cloves minced garlic
3 Tbsp. minced green onions
4 Tbsp. minced fresh basil (recipe adaptor used a mixture of basil and shisho, which I had never heard of. It is apparently a related herb to basil and mint, used in Japanese fare)
1/4 tsp. salt
1/8 tsp. pepper
1/4 cup olive oil
1/2 cup Panko bread crumbs (mafujimama's far eastern twist on MTAOFC's use of bread crumbs)
Olive oil, to sprinkle on top of stuffed tomatoes

1. Preheat GRILL to 400 degrees Fahrenheit.
2. Remove the stems and wash the tomatoes. Cut the tomatoes in half crosswise. Gently squeeze out the juice and seeds. Sprinkle the halves lightly with salt and pepper.
3. Blend remaining ingredients (from garlic on, except for olive oil for topping) in a mixing bowl.

Fill each tomato half with a spoonful or two of the mixture.

Sprinkle with a few drops of olive oil.

Arrange the tomatoes in a shallow, oiled roasting pan (just large enough to hold the tomatoes easily in one layer)--do not crowd them.

4. Shortly before you are ready to serve, place them in the grill and bake for 10 to 15 minutes, or until the tomatoes are tender but hold their shape, and the panko bread crumb filling has browned lightly.

I believe that this should work with the oven-to-grill substitution I'm planning on, and it seems like this summer recipe will be another "keeper". We'll see...