Grilled Cherry Tomatoes Food

GRILLED CHERRY TOMATOES

Steps:

• Place tomatoes on a double thickness of heavy-duty foil (about 24 in. x 12 in.). In a small skillet, saute garlic and oregano in butter for 2 minutes. Pour over tomatoes. Fold foil around tomatoes and seal tightly., Grill, covered, over medium heat for 4-5 minutes on each side or until tomatoes are heated through. Open foil carefully to allow steam to escape.

MARINATED GRILLED CHERRY TOMATOES SKEWERS

Steps:

• Whisk together the oil, vinegar, garlic paste and thyme in a medium bowl, add the tomatoes and toss to coat. Let tomatoes sit at room temperature for 30 minutes to marinate.
• Heat the grill to high.
• Remove the tomatoes from the marinade and skewer 4 per skewer, depending on the size of the tomatoes). Season on both sides with salt and pepper and grill until golden brown and slightly charred on both sides, about 6 minutes. Transfer the skewers to a platter and garnish with chives.

GRILLED CHERRY TOMATOES WITH CURRY AND GOLDEN RAISINS

Steps:

• Build a fire in your grill; when the flames have died down, all the coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the grill for about 5 seconds), you're ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium.)
• Meanwhile, toss the cherry tomatoes with the oil, sprinkle them generously with the salt and pepper and thread them onto skewers loosely enough so they are just touching. Prepare the remaining ingredients but keep them separate.
• Put the tomato skewers on the grill directly over the coals and cook, rolling around a few times, just until they are slightly soft and a bit blistered, 3 to 4 minutes. Slide the tomatoes off the skewers into a large bowl, add the yogurt, raisins, mint and curry powder one after another, toss, season to taste if needed and serve.

ROASTED CHERRY TOMATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk olive oil, balsamic vinegar, salt, and pepper in a large bowl. Add cherry tomatoes; toss to coat.
• Spread cherry tomatoes in an even layer on a rimmed baking sheet.
• Roast until skins are slightly shriveled, 35 to 40 minutes.

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.

GRILLED CHERRY TOMATO CHUTNEY

Steps:

• Prepare a charcoal grill for direct grilling, high heat.
• Toss the tomatoes with oil and season with salt and pepper. Transfer to a grill basket and grill until charred and slightly soft, tossing occasionally, about 5 minutes
• Combine the vinegar, sugar, coriander and cumin seeds in a small saucepan and bring to a boil. Reduce the heat and simmer until thickened to a glaze, about 10 minutes. Let cool slightly, then pour over the tomatoes. Toss, mashing the tomatoes slightly. Add the herbs and the zest, toss again, taste and season.

GRILLED CHERRY TOMATOES WITH GARLIC

Steps:

• Remove stems from tomatoes. With the tip of a sharp knife, pierce tomatoes. Carefully insert a sliver of garlic into each tomato.
• Place tomatoes in the center of a 18x12 sheet of foil. Drizzle tomatoes with the olive oil; sprinkle with rosemary, parsley, sugar and salt. Bring the two long sides of the foil together and seal with a double fold. Fold remaining edges together to completely enclose tomatoes.
• Grill tomatoes on the rack of a grill directly over coals or gas burners for 4 to 5 minutes or until heated through. Or bake in a preheated 350*F. oven for 4 to 5 minute or until heated through.
• To serve, carefully open foil packet(watch out for hot steam!). Move tomatoes to a serving platter. Sprinkle with salt and serve immediately.

GRILLED CHERRY TOMATOES WITH GARLIC

Steps:

• Remove stems, if necessary, from tomatoes. With the tip of a sharp knife, pierce tomatoes. Carefully insert a sliver of garlic into each one.
• Place tomatoes in the center of a 18x12 sheet of foil. Drizzle tomatoes with olive oil; sprinkle with rosemary, sugar, and salt. Bring the two long sides of the foil together and seal with a double fold. Fold remaining edges together to completely enclose tomatoes.
• Grill tomatoes on the rack of a grill directly over coals or gas burners for 4 to 5 minutes or until heated through. (Or bake in a preheated 350 degree F oven for 4 to 5 minutes or until heated through.).
• To serve, carefully open foil packet (hot steam may escape from packet). Transfer tomatoes to serving plate or platter. Sprinkle with salt and serve immediately.

GRILLED CUCUMBERS WITH TOMATO-CARDAMOM DRESSING AND MOZZARELLA

Steps:

• Start with the dressing: Add the tomatoes, oil, garlic, miso, bay leaves, cardamom shells and seeds, paprika and a heaping ¼ teaspoon salt to a large (lidded) sauté pan. Place over medium-high heat, give everything a good stir and leave it, uncovered, until it starts to bubble gently.
• Once bubbling, turn the heat down to medium-low, cover with the lid and cook gently for 15 minutes, stirring once, until the tomatoes have burst and start to release their juices. Turn down the heat if necessary; you want the garlic to soften without taking on color, and you want the tomatoes to not completely disintegrate. Stir in the lime juice and set aside.
• Heat a grill pan over high, and ventilate your kitchen well.
• Halve the cucumbers lengthwise then use a small spoon to scrape out and discard the seeds. Slice each halved cucumber lengthwise into 2 equal pieces, then transfer the cucumber quarters to a bowl and toss with the oil, ½ teaspoon salt and a good grind of pepper. When the grill pan is very hot, grill them in batches, cut sides down, for 2 to 3 minutes, then flip them over and grill for 1 to 2 minutes more. You want nice grill marks and for the cucumbers to soften but still retain a bite. (You don't want any floppy cucumbers.) As they're ready, immediately transfer to the tomato pan, stirring to coat in the dressing.
• Once they're all grilled, stir the cilantro into the pan and transfer the mixture to a large serving platter with a lip. Sprinkle on the torn mozzarella, along with a good pinch of salt, and tuck the cheese under the cucumbers in places. You can serve this dish hot or at room temperature.

GRILLED PEPPERS AND CHERRY TOMATOES

Steps:

• Boil a pot of water and add kosher salt. Soak wooden skewers in water for 30 minutes. Boil summer peppers (1 to 2 per skewer) until tender, 1 to 3 minutes. Drain. Thread onto skewers with cherry tomatoes (about 3 per skewer). Grill over high heat until charred and tomatoes just begin to burst, 6 to 8 minutes, turning often.

GRILLED ZUCCHINI WITH TOMATOES AND MINT

Steps:

• Preheat an outdoor grill to high heat and lightly oil grate.
• Cut zucchini into thin lengthwise planks; brush with olive oil and season with salt and black pepper. Arrange on grate without crowding.
• Grill until tender and lightly charred, 2 to 3 minutes per side. Transfer to a rimmed plate.
• Stir together tomatoes, extra-virgin olive oil, apple cider vinegar, and mint in a bowl. Smash some of the tomatoes to release their juices. Stir once more and spoon over zucchini.

GRILLED ZUCCHINI WITH ONIONS, CORN, AND CHERRY TOMATOES

Steps:

• Prepare a hot grill.
• Place the zucchini, onions, and corn on a rimmed baking sheet. Drizzle with 2 tablespoons of the oil and sprinkle with 1 teaspoon of the salt. Toss the vegetables to ensure that they are well coated.
• Place the vegetables on the hot grill. As they begin to brown, turn them carefully so that they brown fully on all sides but stay intact, about 3 minutes per side. Remove the vegetables from the grill and let cool slightly.
• Cut the grilled corn kernels from the cobs and place in a bowl. Add the cherry tomatoes, the remaining 1 tablespoon olive oil and 1 teaspoon salt, the parsley, and garlic. Squeeze the lemon into the bowl and stir to combine.
• Arrange the grilled zucchini on a serving platter. Cut the onion rings in half and drape them over the zucchini. Spoon the tomato and corn mixture over the zucchini and onions. Finish with a grind of pepper and serve warm. Alternatively, make the dish ahead and serve at room temperature.
• GRILLING TIPS
• We like to cut our veggies on the larger side for grilling so they don't burn quickly. We turn them a few times to keep the insides tender while the outside takes on that ideal smoky char. It's important to remember that your meat and veggies continue to cook after you've pulled them off the grill, so be sure to let the meat rest for 5 minutes before serving and take care to remove the vegetables before they overcook.