Grilled Green Tomatoes

Remember back in the spring when I was thoroughly convinced this was going to be "the best garden year ever!"? Well, it's not. Too much rain and oppressive heat has all but spoiled most of what I've planted this year. Thank goodness my small plot doesn't need to feed us completely and gratefully I have a really good green market full of wonderful farmers to fill in the many gaps.

Most disappointing in a sad garden is the loss of tomatoes. I have found I am not alone in my area losing most of my plants to blight. While I have gotten only a few to ripen (Thank you, Box Car Willy), the vines are laden with green fruit both big and small.

The thought of food wasted makes me sick so I am being proactive. While I don't want to jump the gun and pick them all green, I am searching for green tomato pickle and chutney recipes to have at the ready. I love fried green tomatoes but in effort to be healthier (are you laughing yet?) I decided to grill them. Okay, really it's a side dish recipe from the July/August issue of Everyday Food.

Slice into a 1/4" thick slice.


Brush with canola and generously sprinkle with salt and freshly ground pepper. Then grill over a medium-high fire about 2-3 minutes per side.


Creamy Basil Sauce
Everyday Food - July/August 2010

1/4 cup mayonnaise
1/4 cup fresh basil leaves
1 small clove of garlic, minced
1 T. fresh lemon juice

Process all ingredients until basil is finally chopped and sauce is smooth.


In a pinch for time? Add some homemade pesto to store bought mayonnaise and add a splash of lemon juice.

Don't have a fabulous pesto recipe that is fast, delicious and freezes well?

Come back soon....