Tomato Rosemary Vinigrette for the Grill

My (and everyone else’s) tomato plants have gone into overdrive this summer.  With the good rains of June and the mild temperatures of July, my tomato plants are close to 6 feet tall and about 3 feet across. I have made several batches of “sun” dried tomatoes out of my grape toms for the coming year and eating them in one way or another every day.


With the heat, we grill as often as we can and I made a variation on a tomato based salad dressing to pour over vegetables before cooking them on the grill.  Adding fresh rosemary and garlic chives gives the dressing a bit of depth.  Dijon mustard pairs well with the herbs.  Using big or small tomatoes, you get a great dressing.

Note: I poured this over  sliced yellow onion, fresh zucchini and broccoli and parboiled red potatoes.  Parboiling the potatoes first lets all the veg be ready at the same time.  It is important to start cooking the potatoes in cold water, so the outside doesn’t cook faster than the inside.  As soon as they are barely fork tender, drain the water off and add to the raw veggies.


Pour all the dressing over the veggies and put it on the grill for about 30 minutes.  Before serving, sprinkle of bit of feta of the top if you like.

You’ll need:

Two medium size fresh tomatoes (or equivalent mass of grape tomatoes)

2 tsp fresh rosemary leaves, chopped

2 tbs fresh garlic chives, finely chopped

1 tbs dijon mustard

1/2 tsp paprika

1-2 tbs red wine vinegar

1 tsp raw sugar

1 tsp kosher salt

1/2 tsp fresh ground black pepper

3-4 tbs olive oil

In your food processor, combine all the ingredients and process until smooth.  Place vegetables of your choice (see note above) in a grill basket lined with aluminum foil.  Pour dressing over vegetables and toss lightly.  Put on the grill (heated to 375-400 F) and let cook for 30-40 minutes until veggies are tender and lightly browned.  Serve immediately with a sprinkle of cheese if desired.  Enjoy!



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