Grilled Green Tomatoes
Grilled Green Tomatoes are a smoky, tangy Southern-inspired grilling side dish made from thick slices of firm green tomatoes grilled until charred and served with a bright, creamy remoulade. Their slightly tart flavor and meaty texture make them the perfect companion to rich grilled meats.
Equipment
- grill
- mixing bowl
- knife
- cutting board
- basting brush
- tongs
Ingredients
- 4 large green tomatoes, sliced into 1–1.5 cm rounds
- 3 tbsp extra-virgin olive oil
- 1/4 tsp smoked paprika
- 1/2 tsp flaky sea salt
- 1/4 tsp coarse black pepper
- 4 tbsp mayonnaise
- 1 tsp whole-grain mustard
- 1 tsp hot sauce
- 1 tbsp capers, chopped
- 2 tbsp fresh parsley, chopped
- 1/2 lemon, juiced
- 1/4 tsp smoked paprika (for remoulade)
- 1 pinch garlic powder
- 6 leaves fresh basil (for garnish)
- 1 tbsp capers (for garnish)
- 1 tbsp extra-virgin olive oil (for finishing)
Instructions
- In a small bowl combine mayonnaise, whole-grain mustard, hot sauce, chopped capers, parsley, lemon juice, smoked paprika, and garlic powder. Mix well and refrigerate until ready to serve.
- Slice the green tomatoes into 1–1.5 cm thick rounds and gently pat them dry with paper towels.
- Brush both sides of each tomato slice with olive oil and lightly dust with smoked paprika and a small amount of salt.
- Preheat the grill to high heat and lightly oil the grates.
- Place the tomato slices on the hot grill and cook for about 3 minutes without moving them so grill marks can develop.
- Carefully flip the slices and grill for another 2–3 minutes until charred but still firm.
- Transfer the grilled tomatoes to a serving platter and immediately sprinkle with flaky sea salt and black pepper.
- Drizzle the prepared remoulade across the tomatoes and garnish with fresh basil leaves and capers.
- Finish with a light drizzle of extra-virgin olive oil and serve immediately.
Notes
Slice green tomatoes at least 1–1.5 cm thick so they hold their shape on the grill. Brush generously with olive oil to prevent sticking and promote caramelization. Finish with flaky sea salt immediately after grilling and serve with a sharp remoulade for balance.