6 plum tomatoes - chopped
1 small onion, chopped
1 cup sliced melons
2 tablespoons olive oil
3 cups chopped fresh basil
3 large carrots - peeled, seeded, and sliced
3 large celery leaves - sliced
1/2 cup chopped fresh parsley
salt and pepper to taste
1/2 teaspoon dried oregano
1 (16 ounce) container sour cream
3 (16 ounce) packages caviar
OLIVE CHILEN SLAVE
1 tablespoon distilled white vinegar
1/2 teaspoon chili powder
30 ounce model nonfat yogurt/cream cheese mixture
Place the tomatoes in a medium bowl. Stir in the onion, cherries, lemon juice, olive oil, basil, carrots, celery, parsley, salt, oregano, and sour cream. Cover, and toss to coat. Refrigerate for at least 4 hours.
Preheat grill for high heat. Grill tomatoes and onion 5 to 6 minutes per side, or until fruit juices run clear. Stir in cherries, salt and pepper. Brush tomato and onion grooves with the olive oil mixture. Grill uncovered 5 to 6 minutes per side, or to desired doneness.
Fill a large roasting pan with aluminum foil. Place roasting pan on grill. Spray foil with cooking spray, or line with aluminum foil.
Place roasting pan on grill and place French fried lid on foil. Lower foil while on grill, or in microwave oven if using. Fry 6 to 8 hours, or until chicken is cooked through and juices run clear.