All started with sliced tomatoes drizzled in olive oil and sprinkled with sea salt. On six tomato slices, I added fresh Italian parsley and after cooking, were drizzled with balsamic vinegar. On three slices I added Havarti cheese and a grape that was sliced and rolled in parsley. On the last three, I placed thin slices of red onion and cilantro. All three were fabulous, but my vote was with the onion & cilantro first, and Havarti & grape second.
I assembled the tomato slices on a cooling rack that I put directly on the grill. Keep an eye on them while grilling; once they start to pull in around the edges, they are ready to enjoy!