I want to get my grill on! I don’t know where you are, but weather in Indiana in March can be nice one day with temperatures in the 60’s and snow the next. If you have weather like mine and still want grilled tomatoes you can either use a grill pan and cook them on your stove top or broil them in your oven. But I’m going to assume you are having a wonderful sunny day and we are going to grill. Yeah!
I am going to recommend when grilling vegetables to use some type of grill topper. Meijer has disposable ones for 9.99 a package of three.
1/4 cup extra-virgin olive oil
1/2 teaspoon dried oregano
2 limes, cut in half
Vegetable oil for greasing the grill topper
7 large heirloom tomatoes, sliced 1 1/2” thick
Salt and pepper, to taste
1 teaspoon sugar
1/2 cup Parmesan cheese, shaved
Garnish: a couple sprigs of fresh oregano
Preheat your grill on high. Pour the oil and oregano in a bowl, squeeze all the lime halves into the bowl. Use a spoon to scrape the pulp from the limes and add it to the bowl.
Oil the grill toppers. On a baking sheet arrange the sliced tomatoes in a single layer. Season them with salt and pepper and some of the sugar. Using a tong transfer the tomatoes to the grill topper, arranging them in a single layer and let them sit for 2-3 minutes to get grill marks on the bottom, turn them over and grill a few minutes more.
Transfer to a serving platter. Drizzle on the dressing and sprinkle with salt. Taste test a piece of a tomato to check the seasoning. If it lacks sweetness sprinkle on additional sugar. Top with shaved Parmesan cheese and pieces of fresh oregano. Serve immediately.