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Tag Archives: grilled

Meatless Monday | Grilled Green Tomato Caprese

14 Monday Oct 2013

Posted by BakedNorthwest in Appetizers, Entertaining, Grilling, Healthy, Meatless Monday, Salad, Side Dish, Vegetarian

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balsamic, basil, brown sugar, caprese, garlic, green tomatoes, grilled, mozzarella

Oh Hey. Sooo I know Green Tomatoes are kind of a “Summer” thing…But here in the Northwest…I still have tons of Green Tomatoes on my plants. I did get some ripe ones out of my summer…but some didn’t quite mature. But that’s okay…Because!!!Green Tomato CapreseFun times with Green Tomatoes! A recipe that is a bit healthier than Fried Green Tomatoes…These Grilled Green Tomatoes made into a Caprese Salad!Grilled Green TomatoesI like this recipe because it is waaay easier than Fried Green Tomatoes. Just marinade them in a little saucy sauce, throw em on the grill…and add mozzarella and basil! We took the extra step to melt the mozz under the broiler, but this recipe is great with fresh cold mozzarella as well!Grilled Green Tomato Caprese

Recipe
Grilled Green Tomato Caprese
serves 8 as an appetizer or side
adapted from Southern Living

Ingredients

  • 1/2 cup olive oil
  • 1/4 cup white balsamic vinegar (we used regular, it was still delish)
  • 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 fresh mozzarella cheese
  • Kosher salt and freshly ground pepper to taste
  • 1/3 cup thinly sliced fresh basil

Directions

  1. Combine first 5 ingredients in a large bowl or baking dish, stir. Add tomatoes and cover, letting chill for at least 1 hour.
  2. 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.
  3. Arrange alternating slices of warm grilled tomatoes and mozzarella cheese on a large, shallow platter. We put our dish under the broiler for a minute to melt the cheese a little bit, it’s great both ways! Drizzle with reserved marinade; season with salt and pepper to taste. Sprinkle with basil.

Corn Poblano Salad with Chipotle Vinaigrette

15 Tuesday May 2012

Posted by BakedNorthwest in Easy, Entertaining, Grilling, Healthy, Salad, Side Dish

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avocado, chipotle, cilantro, corn, grilled, lime, onion, poblano

grilled corn salad with tacos and a margarita? yes please.

I first made this corn salad last year after seeing it in Sunset magazine, and it’s been a hit every time.

I love corn on the cob, half the time I might say I’m a corn on the cob purist…it’s just so good the way it is. But there are just too many other good things to do with it! This salad is no exception.

I have one gripe about this recipe – the canned chipotle chile. Every time I’ve looked, they only have larger cans at the store. You only use 1 teaspoon for this recipe! I haven’t quite figured out what to do with the leftovers, or what else I could use as a substitution. If anyone has any ideas, let me know…

You can do a lot more with this salad. After serving it with a Taco Bar for lunch, I added leftover blacks beans. This addition might be the way I make this salad from now on.

Additionally, leftovers make an awesome scramble the next morning. (Thank you, Jordan, for being a genius).

leftover corn salad scrambled with eggs.

Recipe
Grilled Corn Poblano Salad with Chipotle Vinaigrette
From Sunset
Serves 4-6

Ingredients

  • 3 ears corn, shucked
  • 1 poblano chile
  • 3 tablespoons canola oil, divided
  • 1 tablespoon lime juice
  • 1 teaspoon finely chopped canned chipotle chile
  • 1/2 teaspoon kosher salt
  • 1 avocado, cut into chunks
  • 1/4 cup cilantro leaves
  • 1/2 cup slivered sweet onion, rinsed, patted dry

Preparation

  1. Heat grill to high (450° to 550°). Rub corn and poblano with 1 tbsp. oil. Grill both, turning occasionally, until poblano is mostly blackened, 5 to 10 minutes, and some corn kernels have browned, 10 to 20 minutes. Let cool. NOTE: If you do not have a grill, cook corn in boiling water for 6 minutes, and let poblano blacken in a 450F oven.
  2. Cut corn kernels from cobs into a large bowl. Peel and seed poblano, cut into 1/2-in. pieces, and add to corn. In a small bowl, whisk remaining oil with lime juice, chipotle chile, and salt.
  3. Stir avocado, cilantro, and onion into corn mixture along with chipotle dressing.

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