Grilled Tomatoes With Oregano And Lemon Recipes

GRILLED TOMATOES WITH OREGANO

Steps:

• Preheat a grill to high. Make the dressing: In a small sauté pan, warm 2 tablespoons olive oil over medium heat and add the fresh oregano. Cook until the green color fades and the leaves crisp up, 2 to 3 minutes. Pour the oil and oregano into a medium bowl. Add the remaining 2 tablespoons olive oil and the dried oregano to the bowl. Cut the limes in half and squeeze all the juice into the bowl. Use a citrus reamer or a spoon to scrape the pulp from the limes and add the pulp to the bowl as well. Whisk together. Taste for seasoning.
• Grill the heirloom tomatoes: Oil the grill grates. Arrange the heirloom tomato slices in a single layer on 2 baking sheets. Season them on both sides with salt, pepper and some of the sugar. Put the cherry tomatoes on a separate baking sheet and season them with more salt, pepper and sugar. Use a pair of tongs to transfer the heirloom tomato slices to the grill, arranging them in a single layer. Let them sit until they get nice grill marks on the bottom (and a great charred flavor), 2 to 3 minutes. Turn them over and let them cook for a few minutes longer. Transfer the grilled tomatoes to a serving platter. Top with the cherry tomato halves.
• Finish the salad: Drizzle the tomatoes with the dressing and sprinkle with salt. Taste a piece of tomato to check the seasoning. If it lacks sweetness, a sprinkle of sugar on the tomatoes can make all the difference. Serve immediately.

GRILLED PROVOLONE, TOMATO AND OREGANO SANDWICH

Steps:

• Use a serrated knife to slice off the domed top of the baguette, removing just a half inch or so (either discard, or butter and then toast on the grill, cut into cubes, and toss into a salad). Then slice the baguette in half horizontally.
• Combine the olive oil, oregano and garlic powder in a small bowl. Drizzle the mixture over both baguette halves.
• Preheat the grill to medium.
• Arrange half the cheese slices over the bottom half of the baguette, followed by the tomato slices. Sprinkle with the salt and pepper, then add the remaining provolone. Top with the remaining baguette half.
• Grill the sandwiches for about 3 minutes, until the cheese melts. Cut the sandwich into 4 pieces and serve immediately.

GRILLED TOMATOES WITH OREGANO

Steps:

• Preheat broiler to high
• Core tomatoes and slice them in half
• Place tomatoes in a baking dish large enough to hold tomato halves cut-side up. Insert 2 slivers of garlic in each. Sprinkle each half with chopped oregano, olive oil, salt and pepper
• Place tomatoes under broiler for about 5 minutes

GRILLED TOMATOES WITH FRESH OREGANO

Steps:

• Heat grill over medium heat. In a small bowl, whisk together vinegar, oil, oregano, salt, and pepper. Pour vinaigrette into a large shallow dish. Place tomatoes, cut side down, in dish. Let marinate 30 minutes to 1 hour.
• Place tomatoes on grill, cut side down, and reserve marinade. Grill tomatoes until charred, about 3 minutes per side. Return grilled tomatoes to the vinaigrette. Let marinate again at room temperature until ready to serve.

GRILLED TOMATOES

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.