Summer is the best time to keep things fresh and simple

2 tomatoes sliced in half from side to side 1 tsp. balsamic vinegar 2 Tbsp. olive oil Sea salt and ground pepper to sprinkle 12 fresh basil leaves 4 Tbsp. goat cheese or feta

MANY PEOPLE ARE NOW in holiday mode. It’s a time for sun, fun and great memories – spending time outside enjoying free time or perhaps taking on some outdoor projects. For our family it is always a bit of both!

The garden is flourishing with tasty tomatoes, lettuce, basil and lots of kale. The produce tastes much better when you know there are no chemicals, synthetic fertilizers or pesticides being used on those tender greens.

Out at the lake the schedule disappears and I get to cook very simply. There are no orders, deliveries or casseroles to prepare. Let’s face it, some downtime was needed. The simplicity of dinner is dictated by what you have on hand – no trips to the grocery store.

This recipe is great for a simple vegetable side dish with steak instead of a baked potato, or serve it with a tasty salad. It’s easy to prepare and the ingredients shine through. Enjoy your summer, everyone, and happy cooking!

Preheat BBQ to medium/ low heat.

Slice tomato in half from side to side.

Place on a plate and season with olive and balsamic drizzled on top as well as salt and pepper. Turn and rub the tomato so the olive oil and vinegar is evenly distributed.

On medium heat, mark the tomatoes lightly on the grill. Place the tomatoes on the top shelf of the BBQ.

Add basil leaves and goat cheese to the top of each tomato, sprinkle with a bit more sea salt and black pepper.

Place the grill cover down and gratinee the cheese lightly.

Remove from grill before the tomatoes get too baked – only bake to get them warm.