Grilled Green Tomatoes on the Big Green Egg | Backyard Smoke Show

If you’ve never grilled green tomatoes before, you’re in for a treat. These Grilled Green Tomatoes on the Big Green Egg are savory, slightly smoky, and finished with a fresh topping of Parmesan, basil, and balsamic glaze. They make the perfect side dish, appetizer, or burger topping when you want something light, flavorful, and a little different.

The Big Green Egg gives these tomatoes a gentle char and subtle smokiness that turns a humble garden vegetable into something gourmet.

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Ingredients

1 pound green tomatoes
2 tablespoons cooking oil (grape seed or olive oil)
3 cloves garlic, minced or crushed
1 teaspoon brown sugar
1 tablespoon Worcestershire, fish sauce, or soy sauce
Salt to taste
Fresh cracked black pepper to taste
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh basil leaves
Balsamic glaze (for finishing)

Setup and Method

1. Preheat the Big Green Egg

Set your Egg for direct grilling at 425°F. Use a clean cooking grid and allow the grill to preheat for a few minutes before adding the tomatoes.

2. Make the Marinade

In a medium bowl, mix together the oil, garlic, brown sugar, Worcestershire (or fish or soy sauce), salt, and pepper.

3. Coat the Tomatoes

Slice the green tomatoes into 1/2-inch rounds and add them to the bowl. Gently toss until each slice is evenly coated with the marinade.

4. Grill the Tomatoes

Place the tomato slices directly on the cooking grid. Grill each side for 2 to 4 minutes, depending on thickness. You’re looking for light grill marks and tender texture without the slices falling apart.

5. Top and Serve

Remove the tomatoes from the grill and arrange them on a serving plate. Sprinkle with grated Parmesan cheese and chopped basil, then drizzle with balsamic glaze.

Serve warm as a side dish, on burgers, or even chopped into a grilled salad.

Pro Tip

For the best results, aim to cook the tomatoes until they’re just soft enough to yield when pressed but still hold their shape. The thicker the slices, the longer they’ll take to cook.

Expert Recipe Tips

Choose firm green tomatoes for easier handling on the grill.
Avoid overcooking, as they can become too soft to flip cleanly.
Substitute feta or goat cheese for a tangier finish.
Add a sprinkle of crushed red pepper for a little heat.
Use fresh basil for the best aroma and color contrast.

Final Thoughts

Grilled Green Tomatoes on the Big Green Egg are simple, elegant, and full of flavor. The light char and caramelized edges give them a smoky depth, while the Parmesan, basil, and balsamic glaze add freshness and balance.

Whether you’re serving them as a side, stacking them on a burger, or slicing them into a salad, this is one of those dishes that reminds you how easy great food can be on the Big Green Egg.