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.
TOMATOES AND BURRATA
Steps:
- Cut the ball of cheese in half crosswise and place the halves, cut side down, on 2 salad plates. Cut each tomato in half through the stem end and distribute them around the burrata. Drizzle the tomatoes and burrata generously with olive oil and balsamic vinegar and sprinkle with kosher salt and pepper. Scatter the basil on the salads, sprinkle with fleur de sel, and serve with Garlic Toasts.
- Preheat the oven to 400 degrees F.
- Slice the baguette diagonally into 1/4-inch-thick slices. Depending on the size of the baguette, you should get 20 to 25 slices.
- Lay the slices in one layer on a baking sheet, brush each with olive oil, and sprinkle generously with salt and pepper. Bake the toasts for 15 to 20 minutes, until they are browned and crisp. As soon as they are cool enough to handle, rub one side of the toasts with the cut side of the garlic. Serve at room temperature.
GRILLED TOMATOES AND BURRATA
Steps:
- Prepare a grill for medium-high heat. It's best to use a grill basket, but if you don't have one, oil the grill grates.
- Cut the tomatoes in half crosswise and brush with 4 tablespoons of the olive oil. Place the tomatoes cut-side down on the grill (or grill basket) and cook until the tomatoes are softened and charred, about 4 minutes. Flip once and continue to cook for 1 to 2 minutes more. The tomatoes should be tender.
- Place the tomatoes in a serving bowl cut-side up and season generously with salt and pepper. Place the burrata in the center of the tomatoes and cut in half. Garnish with the basil and oregano. Sprinkle with lemon zest and drizzle with the balsamic glaze and remaining 2 tablespoons olive oil. Serve with crusty bread.
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
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 & 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
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GRILLED GREEN TOMATOES WITH BURRATA AND GREEN JUICE
From bonappetit.com
5/5 (3)Estimated Reading Time 2 minsServings 4
- Blend romaine, cucumber, kale, cilantro, and ¼ 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 ½ 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.
- Preheat oven to 400°. Toss bread with 2 Tbsp. 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 Tbsp. oil and grill until softened and lightly charred, about 4 minutes per side. Transfer to plates and drizzle with vinegar, ⅓ cup green juice, and 1 Tbsp. oil. Season with kosher salt and pepper and top with burrata.
- Toss scallions, jalapeño, almonds, breadcrumbs, 2 Tbsp. green juice, and remaining 3 Tbsp. oil in a medium bowl; season with kosher salt and pepper. Add cilantro and toss again to bring everything together.
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