During the summer, we always seem to have a grill fired up and ready to go, so it was a no brainer to toss a few slices on the grill to see what might happen. Grilling always adds a nice smoky, caramelized flavor to vegetables and we were hoping that green tomatoes would be no different. And, man-o-man were we right! The grill softens the under ripe flesh and concentrates the natural sugars. —WeLike2Cook
large green, unripe tomatoes
large red bell peppers, roasted
extra-virgin olive oil
small shallot, thinly sliced
champagne or white balsamic vinegar
goat cheese, crumbled
Salt & pepper to taste
In This Recipe
Prepare a grill for medium-high heat or heat a grill pan over medium-high.
Roast the red peppers directly over the flame of the grill or under the broiler, turning occasionally, until the peppers are blackened all over. Place the peppers in a sturdy plastic bag, seal the bag and let the peppers steam as they cool.
While the peppers are cooling, brush both sides of the tomato slices with olive oil and grill until softened and lightly charred, about 4 minutes per side.
Peel the peppers and discard the skins, seeds and cores. Coarsely chop the peppers. In a food processor, combine the peppers with the olive oil, shallot and vinegar and puree in a food processor until very smooth. Season the coulis with salt and pepper.
To serve, ladle coulis on the serving plate and lay the grilled tomatoes over the plated sauce. Top the grilled tomatoes with crumbled goat cheese and prepare yourself for a taste sensation.