Attack of the Summer Tomatoes! Grilled Green Tomatoes
Got green tomatoes? Make this super simple and flavorful dish for those hot nights when you just can’t stand to heat up the kitchen. You’ll be craving this dish year-round!
Servings Prep Time
2people 5minutes
Cook Time
10minutes
Servings Prep Time
2people 5minutes
Cook Time
10minutes
Ingredients
Instructions
  1. Heat the grill or grill pan over medium high heat.
  2. Slice tomatoes and drizzle them with 1 tbsp. of the olive oil. Sprinkle with salt and pepper on both sides of each slice.
  3. Grill over medium high heat for 4 minutes on the first side, and 3 minutes on the second side, or until they have grill marks but are still firm to the touch.
  4. In the meantime, mix remaining 2 tsbp. olive oil with spinach pesto to create texture smooth enough for drizzling.
  5. Place arugula on serving plate. Top with grilled tomatoes and sliced burrata. Drizzle with spinach pesto.
Recipe Notes

Do you have a bumper crop of green tomatoes here at the end of the summer growing season?  Don’t want to wait for them to all ripen?  Well, don’t wait!  You can eat them now, too!

Everyone has heard of Fried Green Tomatoes (not the movie, the southern fried staple), and those are super tasty.  But for a lighter option, grill those suckers!  The bitter nature of a fresh green tomato can be reigned in by grilling these beauties.  They turn a light, golden color when grilled, and since they retain their firm nature, they are a great contender for a main course or light lunch.  The texture stands up to any green you may pair it with, and is a perfect accompaniment to a rich and creamy cheese like burrata.

Oh, and feeling like a nice, crisp glass of wine might be in order?  I like the way you think.  The flavors in this particular dish go exceptionally well with a bright Vermentino.  The light nature of this wine won’t overpower the delicate greens and cheese, but will bring out the herbaceous nature of the pesto.  Never heard of it?  Well, this is a grape to explore.  It pairs well with all sorts of vegetable dishes, and is also super as a warm afternoon sipper.

Grill ’em, roast ’em, stack ’em, and EAT ’em!  Any old way, you’ll use up–and enjoy–these great green tomatoes!