Why heat up the kitchen during the hot summer months? Grill up this colorful tasty dish to serve as a meal or a yummy side to accompany any grilled meat or fish. This will be an impressive addition to any dinner table that will please both family and friends.


  • 4 medium to large beefsteak or other round firm tomatoes
  • 10 oz. frozen spinach, thawed
  • ½ cup cooked lentils
  • ¼ cup panko bread crumbs
  • ¼ cup reduced fat feta cheese
  • ¼ cup + 2 tsps. grated parmesan or Romano cheese
  • 1 Tbsp olive oil, divided
  • 1 clove garlic, finely minced
  • 1 tsp oregano
  • Salt and black pepper to taste


  1. Preheat the grill to a medium heat to 400° to 450°.
  2. Squeeze excess water from spinach in a lint free towel; trying to remove as much liquid as possible.
  3. Cut the tops off the tomatoes and use a spoon to scoop out the core and seeds and discard. Brush the bottoms of the tomatoes with a bit of the olive oil and place on a tray.
  4. In a mixing bowl, combine the spinach, ¼ cup parmesan and feta cheese, garlic, oregano and season with salt and black pepper. (for a little kick add a dash or 2 of red pepper flakes).
  5. In a separate bowl mix the bread crumbs and 2 tsps. parmesan cheese.
  6. Stuff the tomatoes with the spinach and cheese mixture.
  7. Sprinkle the tops of the stuffed tomato with the bread crumb mixture and drizzle with the remaining oil.
  8. Place the stuffed tomatoes on the grill. Cook 10-15 minutes with the grilled closed.


Nutrition Information per serving:  Calories 186; Carbs 19g; Fat 8g; Protein 11g