GREEN TOMATOES ON THE GRILL
These green tomatoes on the grill are probably the easiest way of putting those end-of-summer green tomatoes to use.
Provided by Adina
Categories Side Dishes
Time 15m
Number Of Ingredients 16
Steps:
- Wash and dry the tomatoes.
- Cut a thin slice at the top and the lower part of each tomato, so that you will not have any rounded slices.
- Slice the tomatoes, about 0.25 cm/ ¼ inch thick.Combine the olive oil, grated garlic cloves, chili flakes, some salt and pepper in a bowl.
- Add the tomato slices and stir well to coat. If you have the time, you can marinate the tomatoes for 15 to 30 minutes, but it is not mandatory.
- Heat a grill pan on medium heat.
- Add the tomato slices to the pan. If there is some leftover marinade in the bowl, reserve it.
- Grill the tomatoes for about 3 minutes on one side. Flip using tongs and grill for further 2-3 minutes on the other side. They should have nice char marks and become softer, but not be too soft or mushy. They should still hold their shape.
- Place the grilled tomatoes on a serving plate and pour the reserved marinade on top.
- Finely chop the red onion. Place it in a small bowl.
- Add the Greek yogurt, mustard, 1 teaspoon honey, vinegar, paprika powder, salt and pepper, and most of the chives. Stir well.
- Adjust the taste with more honey, if necessary. Sprinkle the remaining chives on top.
- Serve the grilled green tomatoes with the yogurt sauce and some fresh basil leaves.
Nutrition Facts : ServingSize 1 /4 of the dish, Calories 143 kcal, Carbohydrate 13 g, Protein 8 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 337 mg, Fiber 2 g, Sugar 10 g, UnsaturatedFat 6 g
GRILLED TOMATOES
Perfect, easy, and yummy!
Provided by Lynne2478
Categories Side Dish Vegetables Tomatoes
Time 25m
Yield 16
Number Of Ingredients 4
Steps:
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Drizzle the olive oil over the cut sides of the tomatoes, and sprinkle with garlic, salt, and black pepper.
- Place tomatoes, cut sides up, onto the preheated grill, and grill until the tomatoes start to sizzle and show blackened grill marks, about 4 minutes. Flip the tomatoes over and grill until the garlic turns golden brown, about 3 more minutes.
Nutrition Facts : Calories 21.3 calories, Carbohydrate 3 g, Fat 1 g, Fiber 0.9 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 149.1 mg, Sugar 1.9 g
MARINATED GREEN TOMATOES
Provided by Food Network Kitchen
Categories side-dish
Time 4h15m
Yield 6 to 8 servings
Number Of Ingredients 0
Steps:
- Core 1 1/2 pounds small green tomatoes and cut into wedges. Bring 2 cups water and 1/2 cup white wine vinegar to a boil in a saucepan. Add the tomatoes in batches and cook until crisp-tender, about 3 minutes; drain and let cool. Whisk 1/4 cup each white wine vinegar, olive oil, chopped parsley and chopped mint and 1 tablespoon each kosher salt, sugar and minced Fresno chile in a large bowl. Add the tomatoes and toss. Refrigerate at least 4 hours or overnight.
GRILLED GREEN TOMATOES & ONIONS
Make and share this Grilled Green Tomatoes & Onions recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Brush tomato and onion slices with oil and grill over medium-low heat turning once or twice, until lightly charred and soft.
- Cover bottom of shallow dish with grilled tomato slices in overlapping rows.
- Separate grilled onion slices into rings and scatter over tomatoes.
- In saucepan heat vinegar with water, sugar, caraway seeds, salt and hot pepper flakes, stirring, just until sugar is dissolved.
- Let cool.
- Stir again and pour over grilled tomatoes and onions.
- Cover and let stand 2 hours at room temperature, or up to 8 hours in refrigerator.
Nutrition Facts : Calories 45.9, Fat 0.1, Sodium 81.6, Carbohydrate 10.9, Fiber 0.9, Sugar 9.3, Protein 0.9
GRILLED GREEN BEAN SALAD WITH RED ONIONS AND TOMATOES
Categories Salad Food Processor Bean Garlic Onion Tomato Side Fourth of July Vegetarian Backyard BBQ Summer Grill/Barbecue Healthy Vegan Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Place garlic cloves in small baking dish. Drizzle 2 tablespoons oil over. Cover and bake garlic until tender, about 20 minutes. Uncover; bake until garlic is golden brown, about 10 minutes longer. Cool. Peel garlic. Transfer garlic and oil to processor. Process until smooth paste forms. Add vinegar; process until well blended. Transfer to medium bowl. Gradually add 1/4 cup oil, whisking until dressing is thick and smooth. Stir in basil. Season dressing with salt and pepper.
- Cook beans in large pot of boiling salted water until just crisp-tender, about 2 minutes. Drain; transfer beans to large bowl of ice water. Drain; pat dry with paper towels. Toss beans in large bowl with remaining 1/2 tablespoon oil. Season with salt and pepper. (Dressing and beans can be prepared 1 day ahead. Cover separately and refrigerate.)
- Prepare barbecue (medium-high heat) or preheat broiler. Grill or broil beans until beginning to brown, turning frequently, about 2 minutes. Transfer to large bowl. Add onions and tomatoes. Toss with enough dressing to coat. Serve salad at room temperature.
GRILLED GREEN OR RED TOMATO WITH HERBS
This is a low carb alternative to fried tomatoes that is easy to make and tastes great. Good for the unripe tomatoes that fall off the vine before it's time (you know when you weed and knock them off)or the end of the harvest. I did make with red too and they came out just as good. The green are firm and tangy and the red are soft and sweet. A nice side, place in a sandwich or top pasta. Oh and great on a pizza!But there goes the carb watching! Take note that the fat in the marinade is not all used so the calculations are off.
Provided by Rita1652
Categories Lunch/Snacks
Time 20m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Cut tomatoes crosswise into 1/2-inch-thick rounds.
- In a large zip lock bag, gently mix tomato slices, olive oil, Tabasco or hot pepper flakes, sugar, salt and black pepper, garlic, oregano and the marjoram. Add salt and pepper to taste.
- Seal and chill at least 30 minutes or overnight.
- Remove tomatoes from marinade (discard or make a dressing by adding vinegar to taste!) and lay on an oiled grill over medium heat (you can hold your hand at grill level only 4 to 5 seconds) cover gas grill.
- Cook, turning once, at this point you can top with cheese if you are using until tomatoes are nicely browned, 6 to 10 minutes total.
- For Vegan omit the cheeses.
Nutrition Facts : Calories 55.6, Fat 4.6, SaturatedFat 0.6, Sodium 8.2, Carbohydrate 3.5, Fiber 0.7, Sugar 2.6, Protein 0.8
GRILLED GREEN TOMATOES WITH BURRATA AND GREEN JUICE
Get true unripe green tomatoes, not green heirlooms, which are too delicate to grill. As for the green juice, there are some good store-bought ones if you'd rather not make your own.
Provided by Joshua McFadden
Categories Sandwich Tomato Appetizer Kid-Friendly Lunch Summer Grill Grill/Barbecue Bon Appétit Portland Oregon Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield 4 Servings
Number Of Ingredients 20
Steps:
- Green juice:
- Blend romaine, cucumber, kale, cilantro, and 1/4 cup water in a blender until fairly smooth, about 1 minute. Strain through a fine-mesh sieve into a small bowl or measuring glass, pressing on solids to release as much liquid as possible; you should have about 1/2 cup. (Alternatively, you can do this step in a juicer.) Stir in lime juice and season with salt. Taste and adjust flavor with more lime juice, if needed.
- Tomatoes and assembly:
- Preheat oven to 400°F. Toss bread with 2 tablespoons oil on a rimmed baking sheet; season with kosher salt. Bake, tossing halfway through, until golden brown and crisp, 6-8 minutes. Let bread cool, then gently crush with a flat-bottomed measuring cup into smaller pieces.
- Prepare a grill for medium-high heat or heat a grill pan over medium-high. Brush tomatoes on both sides with 1 tablespoon oil and grill until softened and lightly charred, about 4 minutes per side. Transfer to plates and drizzle with vinegar, 1/3 cup green juice, and 1 tablespoon oil. Season with kosher salt and pepper and top with burrata.
- Toss scallions, jalapeno, almonds, breadcrumbs, 2 tablespoons green juice, and remaining 3 tablespoons oil in a medium bowl; season with kosher salt and pepper. Add cilantro and toss again to bring everything together.
- Scatter scallion mixture evenly over tomatoes and burrata; drizzle with oil and sprinkle with sea salt.
GRILLED GREEN TOMATOES WITH CREAMY BASIL SAUCE
Make use of unripened green tomatoes, grilled and dressed with basil sauce, in this simple side that goes well with fried chicken or grilled steak.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. In a food processor, combine mayonnaise, basil, garlic, and lemon juice, and process until basil is finely chopped and sauce is smooth (add 1 to 2 teaspoons water if needed). Cut green tomatoes into 1/2-inch-thick slices, brush with vegetable oil and season with salt and pepper. Grill until lightly charred and softened, 2 to 3 minutes per side. Transfer to a platter and spoon sauce over top.
Nutrition Facts : Calories 154 g, Fat 14 g, Fiber 1 g, Protein 1 g
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