Grilled Green Tomatoes

My tomato plants were destroyed by Cristobal’s storm surge. The only thing left to do was my grilled version of that classic Southern appetizer Fried Green Tomatoes.

Fresh green tomatoes

Olive oil for brushing

Salt and pepper, Creole Season Salt is preferred (February 1, 2018 BLOG post)

Grated parmesan cheese, I prefer pecorino Romano

Prepare the grill for hot indirect cooking. Slice the tomatoes crosswise into 1/4 inch thick slices, brush them with oil, and season with Seasoned Salt.

Grill the tomatoes directly over the fire, lid closed, for 4 minutes. Turn the tomatoes , grill for 3 minutes, then move to indirect.

Top the tomatoes with cheese and continue cooking on indirect for an additional 5 to 6 minutes, until the cheese starts to melt or the tomatoes become too soft.