Prep 25 mins
Cook 30 mins
This is a way to use some of those tomatoes that will not be able to ripen on the vine before the end of the season. Serve with a crusty bread or pita wedges.
- 3 large green tomatoes, cut into wedges
- 1 medium onion, sliced into thin rounds
- 3 cloves garlic, minced
- 1 dash salt
- 1⁄4 cup fresh basil, lightly packed & chopped
- 3 tablespoons extra virgin olive oil
- 1 1⁄4 cups feta cheese, crumbled
- 1 tablespoon of fresh mint, minced or 1 tsp dried
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- salt and pepper, to taste
- pimientos or roasted bell pepper, cut into strips
- fresh basil leaf
- kalamata olive
- Preheat the oven to 500F degrees.
- On a lightly oiled baking sheet, spread out the tomatoes and onions.
- Sprinkle on the garlic, salt, and 1 Tbs of the basil.
- Drizzle on the olive oil and turn the vegetables to coat evenly.
- Bake for 15-30 minutes turning once or twice until tender and quite browned on the edges.
- Be careful not to burn the vegies Meanwhile, combine the feta, mint, lemon juice, olive oil and remaining 3 Tbs of basil in a small bowl and set aside When the vegies are browned, remove them from the oven, add salt and pepper to taste, mound them in the center of a platter or shallow serving bowl, and surround them with a ring of the feta mixture.
- Top with sliced pimiento or roasted red pepper strips and scatter on a few basil leaves and olives Serve warm or at room temperature.
This was pretty good. It was a little tangy -- next time I'll pick tomatoes that are a little closer to ripe. Definitely a conversation starter, though.