Ciao, y'all! Green tomatoes go from the frying pan into the fire with a Southern-Italian twist. Using white (rather than brown) balsamic vinegar in the marinade brightens the color of the grilled tomatoes, but the salad's flavor is extraordinary with either.
1/2 cup olive oil
1/4 cup white balsamic vinegar
2 garlic cloves, minced
1 tablespoon brown sugar
1/8 teaspoon salt
4 medium-size green tomatoes, cut into 1/4-inch-thick slices (about 2 lb.)
1 (16-oz.) package sliced fresh mozzarella cheese
Kosher salt and freshly ground pepper to taste
1/3 cup thinly sliced fresh basil
How to Make It
Combine first 5 ingredients in a large zip-top plastic freezer bag; add tomatoes, seal, and shake gently to coat. Chill 1 hour.
Preheat grill to 350° to 400° (medium-high) heat. Remove tomatoes from marinade, reserving marinade. Grill tomatoes, covered with grill lid, 3 to 4 minutes on each side or until tender and grill marks appear.
Arrange alternating slices of warm grilled tomatoes and mozzarella cheese on a large, shallow platter. Drizzle with reserved marinade; season with salt and pepper to taste. Sprinkle with basil.
I thought this was excellent. Great flavor. I also used the marinade with yellow squash and zuchinni. I never used the mozzarella as this made a wonderful side dish.. Added more garlic & a tsp of salt to the marinade. Definitely a keeper.
This recipe is awesome! I used it in a "Guys Who Grill" fundraising event and won the "Mr. Originality" award. I used red tomatoes, cooking them for about 5 minutes on one side, flipped them, put cheese on and grilled for another 2 minutes to slightly warm the cheese! Very tastey!!