Start by making the herbed oil.

Bring a pot of water to a boil and have another pot with ice water nearby.

Place the basil and cilantro in the boiling water for about 15-20 seconds then transfer it to the ice water to stop it from cooking. This "shocking" process turns the leaves bright green.

Place the 1/2 cup of oil in a blender or food processor then add the green leaves and garlic. Save a few leaves for garnish. Process this to a loose paste or foamy oil. Remove to a bowl and allow to sit for about 30 minutes. Then strain this though cheesecloth to obtain a bright green, fairly clear oil.

This oil can be drizzled on salads, or brushed on toasted bread.

Heat a fine mesh grill or broiler pan.

Brush the corn and tomato slices lightly with herbed oil and sprinkle with salt and pepper.

Grill or broil the corn and pepper until lightly browned (and the pepper skin blisters).

Cut the roasted corn from the ears, peel and dice the peppers and mix them together. Drizzle balsamic vinegar over the mixture and allow to stand while you grill the tomato slices.

Use only the large (center) slices from the tomatoes. Reserve the end for another use. I usually get two thick slices per tomato. Lightly grill (or broil) the tomato slices enough to warm them but not so much as to cook them. They should still be firm.

Finely slices the remaining basil leaves into threads (Chiffonade is the fancy chef's term).

On each tomato slice place a spoonful of the roasted corn/pepper mixture then drizzle some herbed oil on top. Garnish with basil and cilantro

Each (1 slice) serving contains an estimated:

Cals: 151, FatCals: 125, TotFat: 14g

SatFat: 1g, PolyFat: 2g, MonoFat: 11g

Chol: 0mg, Na: 150mg, K: 212mg

TotCarbs: 7g, Fiber: 2g, Sugars: 1g

NetCarbs: 6g, Protein: 3g