4 plum or small vine-ripe tomatoes, cut in half lengthwise
1/4 c. Italian salad dressing
1/2 c. shredded Mozzarella cheese
2 T. grated Parmesan cheese
1 T. chopped fresh herbs (basil, chives and/or parsley)
Preheat the grill to medium-high heat. Place the tomatoes, cut-sides up, in a greased or sprayed 8-inch
square foil pan. Drizzle with the salad dressing; sprinkle evenly with the cheeses. Place the pan on the grate
of the grill; close the lid. Grill for 10 to 12 minutes, or until the cheeses are melted and the bottom of the tomatoes
are browned. Sprinkle with the herbs just before serving. Serves 4.