Grilled Green Tomatoes with Remoulade Sauce

Fried green tomatoes are a common appetizer in the South, grilled ones are also good although not common restaurant fare. Besides, what else can you do with your tomato crop as winter approaches. If you have not tried either they have somewhat of a pickle flavor and remoulade sauce goes with almost everything.

Green tomatoes

Olive oil for brushing

Salt and pepper to taste

Prepare the Remoulade Sauce (recipe follows). Slice the tomatoes 1/4 inch thick between the stem and flower ends. Prepare the grill for hot direct fire. Brush the tomatoes with oil and season both sides. I use Creole Seasoned Salt as I do with most grilled items. Cook the tomatoes for 3 to 4 minutes per side until soft, depending on how green they are.

Remove the tomatoes to a serving platter and top with the Remoulade Sauce.

Remoulade Sauce

1/2 cup mayonnaise

1 tablespoon sweet chili sauce

1 teaspoon minced green onion

1 teaspoon minced red onion

1/2 teaspoon capers, rinsed and chopped

2 teaspoons fresh lemon juice

Combine all ingredients, blend thoroughly, and refrigerate for at least 30 minutes. Remove from the refrigerator and stir again before serving.