Grilled Green Tomatoes Recipes

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.

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.

Steps:

• For the quick pickled green tomatoes: Combine the vinegar, sugar, pickling spices and 1 cup water in a small saucepan. Bring to a boil and cook until the sugar dissolves, about 3 minutes. Keep warm.
• Place the tomatoes in a 1-quart sterilized glass jar. Pour the vinegar mixture over the tomatoes and seal the lid. Refrigerate until ready to serve. (These can be enjoyed right away but are best refrigerated overnight.)
• For the spicy lemon-dill aioli: Stir together the mayonnaise, onion, House Seasoning, dill, lemon zest and juice, hot sauce and sugar in a small bowl. Season with salt and pepper to taste. Refrigerate until ready to serve.
• For the grilled shrimp: Preheat a grill or grill pan to medium-high heat.
• Sprinkle the shrimp with the House Seasoning. Grill until the shrimp are cooked through, 1 to 2 minutes on each side.
• To serve, spread the desired amount of spicy lemon-dill aioli on the rolls. Top evenly with the grilled shrimp, shredded lettuce and coarsely chopped pickled green tomatoes.
• Stir together all the garlic and onion powder, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature.

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.