Green tomatoes get cast as a supporting player in Southern cooking, usually fried and stacked under something else. Grilling them changes that. They hold their shape, get char marks, and stay firm enough to eat as the main event on a plate. The roasted yellow pepper and jalapeño sauce is worth making on its own; it’s bright and slightly spicy and goes with most things you’d want to grill. Four ingredients in the sauce. Under twenty minutes total.
How to Make Grilled Green Tomatoes
Pick the right tomatoes
Firm and genuinely green, not tomatoes that are just underripe and starting to blush. Soft spots mean they’ll fall apart on the grill. Quarter-inch slices hold up without being too thick to cook through.
Charring the peppers
Yellow peppers go on the grill pan first and stay until they’re softened and charred at the edges. That char is what gives the sauce its depth. Don’t pull them early because you want them to look good. 
Adjusting heat in the sauce
A quarter of a jalapeño is a starting point, not a fixed amount. Taste the sauce after blending and add more if you want more heat. Removing the seeds and membrane first keeps it milder if you’re cooking for people who aren’t into spice.
Grilled Green Tomatoes
- Total Time: 35 minutes
- Yield: Serves 3
- Diet: Vegetarian, Omnivore, Gluten-Free
Description
Sweet peppers and jalapeño create a vibrant sauce for these perfectly grilled green tomatoes. A simple side dish with big flavor.
Ingredients
- 2 large sweet peppers (2 large sweet peppers) yellow
- 3 green tomatoes (3 green tomatoes)
- 1/4 jalapeño (1/4 jalapeño)
- 1 tbsp parsley (1 tbsp parsley) finely chopped
- 1 tbsp vegetable oil (1 tbsp vegetable oil)
- Salt
- Pepper
Instructions
- Preheat grill pan on medium heat.
- Cut off tops of yellow peppers, quarter them, and add to the grill pan. Cook until charred and softened. Remove from pan and set aside.
- Slice tomatoes ¼ inch thick.
- Brush one side of the tomato slices with oil and lay them on the grill pan, oiled side down. Cook for 6-8 minutes.
- Brush the tops of the tomatoes with remaining oil and flip them.
- In a food processor, add peppers, jalapeño, and parsley. Blend until a sauce forms.
- Add salt and pepper to the grilled tomatoes.
- Top the grilled tomatoes with Spicy Yellow Pepper Sauce or serve the sauce on the side for dipping.
Notes
- For best results, use firm, but not hard, green tomatoes. Avoid those that are overly soft or bruised.
- If you prefer a milder sauce, remove the seeds and membranes from the jalapeño before blending.
- Store leftover sauce in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1/3 recipe
- Calories: 150
- Sugar: 5
- Sodium: 200
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 7
- Carbohydrates: 20
- Fiber: 4
- Protein: 2
Frequently Asked Questions
Can I use an outdoor grill instead of a grill pan?
Yes, but use a grill basket or place the slices perpendicular to the grates so they don’t fall through. Medium heat works best for even charring without making them too soft.
How do I pick the right green tomatoes for grilling?
Choose firm, fully sized tomatoes that haven’t started turning pink. They should feel solid when you press them. Very small or soft green tomatoes will fall apart on the grill.
Can I make the yellow pepper sauce ahead of time?
Yes. Blend the roasted peppers, jalapeno, and parsley, then store in the refrigerator for up to 3 days. Bring it to room temperature before serving for the best flavor.
