These green tomatoes on the grill are probably the easiest way of putting those end-of-summer green tomatoes to use.

GRILLED GREEN TOMATOES

Considering that all you are doing is to grill the green tomato slices, this dish is one of the most aromatic and delicious ways of enjoying the green tomatoes that will not ripen anymore.

I am a big fan of pickled green tomatoes, I think we have an open jar in the fridge at most times (which I eat alone, my husband is not into pickles…). I have them mostly with some kind of Romanian stew during the colder months or with bread and cheese otherwise.

Green tomato salsa verde was kind of a new discovery, but ever since making that once, I keep making it every chance I get. So amazing!

And there are always the fried or baked green tomatoes.

But these green tomatoes on the grill were such an amazing surprise! A recipe so easy, I wonder why I didn’t come up with this idea a long time ago?

So much easier, quicker and healthier than making fried green tomatoes, yet so much flavor and freshness, so many ways of including these grilled green tomatoes into meals.

And on top of that all, such a cheap recipe when you think that you are using vegetables that most people would just throw away.

So, don’t let your green tomatoes go to waste, slice them, put them on the grill and give them 5 minutes. You will love them so much!!!

HOW TO GRILL GREEN TOMATOES?

To make green tomatoes on the grill you will need only the green tomatoes and a few cupboard ingredients for the marinade and the yogurt sauce.

What green tomatoes to use for grilling?

• I chose the largest green tomatoes I had to put on the grill, but even so they were not particularly large, medium size tops.
• Very small green tomatoes are not very suitable for grilling, better use those for making green tomato salsa verde or green tomato relish.
• The green tomatoes should be large enough for you two be able to cut at least 2-3 slices after you removed the rounded top and bottom.

Prepare the green tomatoes for grilling:

• Cut the top and bottom of the green tomatoes. That will ensure that you will have no rounded tomato slices to grill. A very thin slice at the top and the bottom should be fine.
• Slice the green tomatoes into 0.25 cm/ ¼ inch thick slices.
• Coat the green tomato slices in a dressing made with olive oil, garlic, chili, salt and pepper.
• If you have the time, you can marinate the tomatoes for 15 to 30 minutes, but it is not mandatory, they will be very flavorsome as they are and you will pour the leftover garlic marinade on top of the grilled green tomatoes, that will add extra flavor. Raw garlic rules!

How long to grill green tomatoes?

• Heat a grill pan on medium heat.
• Add the tomato slices to the pan and reserve any marinade still left in the bowl.
• Grill the tomatoes for about 2-3 minutes on one side. Check for nice grill marks.
• Flip using tongs and grill for further 2-3 minutes on the other side.
• The grilled green tomatoes should have nice char marks and become slightly softer, but not be too soft or mushy. They should still hold their shape.

HOW TO SERVE GRILLED GREEN TOMATOES?

• Place the grilled green tomatoes on a serving plate and pour the reserved marinade on top. Add the basil leaves.
• Make the yogurt sauce while the green tomatoes are on the grill.
• Serve the green tomatoes immediately with yogurt sauce and some crusty bread.

Grilled green tomatoes as side dish:

1. For chicken dishes, something like:

• Roasted chicken legs quarters
• Baked panko chicken breast
• Basic skillet chicken breast

2. For meat, for instance:

• Beef Tagliata – Italian steak
• Any kind of grilled meats: cevapcici or other grilled sausages, pork kebabs and so on
• Hearty stews, like pork stew, Hungarian goulash or Polish bigos

3. Polenta dishes:

• Plain polenta or mamaliga with cheese and yogurt
• Polenta and cheese balls with sausages
• Garlic chicken on polenta
• Romanian polenta souffle

What to do with leftover grilled green tomatoes:

You can also enjoy the grilled green tomatoes at room temperature, no need to reheat them, that will probably make them mushy.

If you have leftover grilled green tomatoes, you can stuff them in sandwiches, flatbreads or tortillas, adding some of the yogurt sauce or other sauces like remoulade or plain mayonnaise.

Add other ingredients to your liking: ham, different sorts of cheese, salad leaves, hummus, cooked tofu, egg salad…

Green tomato caprese salad:

Use the grilled green tomato to make a green caprese salad: green tomato slices + mozzarella slices + basil leaves.

Replace the yogurt sauce with a simple olive oil dressing: 2 tablespoons olive oil + 1 tablespoon balsamic or red wine vinegar + fine sea salt + freshly ground black pepper.

PIN IT FOR LATER!

Green Tomatoes on the Grill

Yield: 2-4

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

These green tomatoes on the grill are probably the easiest way of putting those end-of-summer green tomatoes to use.

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Ingredients

• Grilled green tomatoes:
• 450 g/ 1 lbs green tomatoes, about 3-4 medium
• 2 tablespoons olive oil
• 2 garlic cloves
• ¼ teaspoon red chili flakes, more or less to taste
• fresh basil leaves
• fine sea salt and freshly ground black pepper
• Sauce:
• ½ small red onion
• 250 g/ 8.8 oz/ 1 cup Greek yogurt
• 1 teaspoon Dijon mustard
• 1-2 teaspoons runny honey, to taste (See note)
• 1 tablespoon cider vinegar
• ¼ teaspoon sweet paprika powder
• 2 tablespoons chopped chives
• fine sea salt and freshly ground black pepper

Instructions

Grilled green tomatoes:

1. Wash and dry the tomatoes.
2. Cut a thin slice at the top and the lower part of each tomato, so that you will not have any rounded slices.
3. 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.
4. 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.
5. Heat a grill pan on medium heat.
6. Add the tomato slices to the pan. If there is some leftover marinade in the bowl, reserve it.
7. 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.
8. Place the grilled tomatoes on a serving plate and pour the reserved marinade on top.

Sauce:

1. Finely chop the red onion. Place it in a small bowl.
2. Add the Greek yogurt, mustard, 1 teaspoon honey, vinegar, paprika powder, salt and pepper and most of the chives. Stir well.
3. Adjust the taste with more honey, if necessary. Sprinkle the remaining chives on top.
4. Serve the grilled green tomatoes with the yogurt sauce and some fresh basil leaves.
   
   
   

Notes

Start with 1 teaspoon and add more if necessary.

Nutrition Information:

Yield: 4 Serving Size: 1/4 of the dish
Amount Per Serving:Calories: 143 Total Fat: 7g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 3mg Sodium: 337mg Carbohydrates: 13g Net Carbohydrates: 0g Fiber: 2g Sugar: 10g Sugar Alcohols: 0g Protein: 8g

Nutrition information isn’t always accurate.