Author Notes
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
Ingredients
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3
large green, unripe tomatoes
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3
large red bell peppers, roasted
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3 tablespoons
extra-virgin olive oil
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1
small shallot, thinly sliced
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1 tablespoon
champagne or white balsamic vinegar
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1 cup
goat cheese, crumbled
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Salt & pepper to taste
Directions
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Prepare a grill for medium-high heat or heat a grill pan over medium-high.
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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.
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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.
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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.
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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.
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