Summer and grilling go hand in hand, right? So do tomatoes and summer, right? So why can’t tomatoes and grilling have the same relationship?!
With tomatoes and green beans growing like crazy, there is a necessity to use them. Garden fresh tomatoes are the absolute best (if not by themselves) with basil, fresh mozzarella, evoo, and balsamic vinegar (otherwise known as a caprese salad (which I have seen with nine million different ways with the same ingredients)). They are even better when that fresh mozzarella is melted into the tomatoes!
I had some pork chops in brine (water, equal parts sugar and salt, evoo, black pepper, and a few sprigs of thyme from the garden) overnight, which I rinsed/patted dry, and lightly seasoned with evoo, and s&p, before tossing onto the grill. While those were starting, I steamed some green beans in a covered sauté pan; and sliced a large tomato into thick slices. I then seasoned the tomato slices with evoo, s&p and topped them with sliced fresh mozzarella before placing them onto the veggie tray on the grill (over low heat). I gave the chops a quick flip and closed the lid.
With everything almost ready, I removed the lid from the beans to let the bit of water evaporate before adding a touch of butter and garlic and cranking the heat for a quick finish. I pulled everything from the grill, placing the tomatoes on a small plate (which hosted a touch of balsamic vinegar that was anxious to soak into the warm tomatoes). Then topped them with a chiffonade of fresh basil before transferring them to the dinner plate aside the green beans (topped with a smidge of shaved Parmesan) and the pork.
So…Summer = Garden + Grill!