Best 4 Grilled Gremolada Tomatoes Recipes
**Grilled Gremolada Tomatoes: A Burst of Summer Flavors**
As the summer sun reaches its peak, it's time to embrace the abundance of fresh, ripe tomatoes. Our collection of grilled gremolada tomato recipes offers a delightful symphony of flavors that will tantalize your taste buds and transport you to a Mediterranean paradise. From simple grilled tomatoes with a zesty gremolada topping to stuffed tomatoes bursting with savory fillings, these dishes showcase the versatility and deliciousness of this summertime staple. Whether you're looking for a quick and easy appetizer, a vibrant side dish, or a satisfying main course, our recipes have something for every palate and occasion. Prepare to indulge in the smoky, charred flavors of grilled tomatoes, expertly complemented by the bright and herbaceous notes of gremolada, a classic Italian condiment made with parsley, garlic, and lemon zest. So, fire up your grill, gather your ingredients, and embark on a culinary journey that celebrates the essence of summer.
GRILLED TOMATOES
Perfect, easy, and yummy!
Provided by Lynne2478
Categories Side Dish Vegetables Tomatoes
Time 25m
Yield 16
Number Of Ingredients 4
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.
Nutrition Facts : Calories 21.3 calories, Carbohydrate 3 g, Fat 1 g, Fiber 0.9 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 149.1 mg, Sugar 1.9 g
GRILLED HALIBUT STEAKS ON A BED OF ARUGULA WITH TOMATO SALAD AND GREMOLATA
Provided by Food Network
Time 52m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Make the tomato salad: In a large bowl, mix together all the ingredients and set aside.
- Make the gremolata: Place all the ingredients in a bowl and mix. Set aside.
- Make the halibut: Place the olive oil and lemon juice in a large baking dish (or you can use a re-sealable baggie). Rinse the fish and pat it dry, season with the salt and pepper. Place the fish in the dish or re-sealable baggie, turning once to coat with the marinade. Let the fish marinate for 10 minutes at room temperature.
- Scatter the clean arugula on a 19-inch round or oval platter. Grill the fish over a medium hot fire for 5 to 6 minutes per side, until the flesh is opaque through to the center. When finished grilling, remove the hot fish immediately to the platter of arugula. Top with the tomato mixture, and sprinkle the gremolata over the top of the tomatoes. Serve immediately.
GRILLED HALIBUT STEAKS ON A BED OF ARUGULA WITH TOMATO SALAD AND GREMOLATA
Steps:
- Make the tomato salad: In a large bowl, mix together all the ingredients and set aside.
- Make the gremolata: Place all the ingredients in a bowl and mix. Set aside.
- Make the halibut: Place the olive oil and lemon juice in a large baking dish (or you can use a re-sealable baggie). Rinse the fish and pat it dry, season with the salt and pepper. Place the fish in the dish or re-sealable baggie, turning once to coat with the marinade. Let the fish marinate for 10 minutes at room temperature.
- Scatter the clean arugula on a 19-inch round or oval platter. Grill the fish over a medium hot fire for 5 to 6 minutes per side, until the flesh is opaque through to the center. When finished grilling, remove the hot fish immediately to the platter of arugula. Top with the tomato mixture, and sprinkle the gremolata over the top of the tomatoes. Serve immediately.
GRILLED CHICKEN WITH GREMOLATA AND ARUGULA SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the gremolata: Smash the garlic cloves, sprinkle with the salt, and with the side of a large knife, mash and smear the mixture to a coarse paste. Chop the parsley leaves with the garlic paste. Stir the parsley mixture with the lemon zest, juice, and olive oil in a small bowl. Set aside.
- Preheat a grill pan or nonstick skillet to medium high. Spray the chicken paillards lightly with the olive oil and season with salt and black pepper, to taste. Grill the chicken, in batches if necessary, to avoid crowding the pan, turning once, until cooked through, about 2 minutes per side. Put each paillard on a plate and top with the gremolata.
- Toss the arugula, radicchio, and tomatoes with the 1 teaspoon olive oil, lemon juice, salt and pepper and divide among the plates. Serve immediately.
Tips:
- Choose ripe, flavorful tomatoes: This will ensure that your grilled tomatoes are bursting with flavor. Look for tomatoes that are red and plump, with no blemishes.
- Use a variety of tomatoes: Don't be afraid to mix and match different types of tomatoes, such as cherry tomatoes, Roma tomatoes, and heirloom tomatoes. This will give your dish a more complex and interesting flavor profile.
- Marinate the tomatoes: Marinating the tomatoes in olive oil, herbs, and spices will help them to absorb flavor and stay moist during grilling.
- Grill the tomatoes over medium-high heat: This will help to create a slightly charred exterior while keeping the tomatoes juicy and tender on the inside.
- Serve the tomatoes immediately: Grilled tomatoes are best enjoyed fresh off the grill. Serve them with a drizzle of olive oil, a sprinkle of salt and pepper, and a squeeze of lemon juice.
Conclusion:
Grilled gremolada tomatoes are a delicious and versatile dish that can be enjoyed as an appetizer, side dish, or main course. They are easy to make and can be tailored to your own taste preferences. Whether you like them simple or dressed up with herbs and spices, grilled tomatoes are a surefire way to impress your guests.
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