Grilled Tomatoes and Onions With Feta-Harissa Pine Nuts Recipe (2024)

Love YO's food and recipes but for the sake of simplicity, how about skipping the roasting and tomato peeling steps (we actually think the "dreaded" tomato skin adds texture to a dish) and combining all into the oven, then move onto step 5 and 6. After all, it is summer and living is supposed to be easy!

A great combination of flavors, but more complicated than it needs to be. Roast vegetables until charred on a sheet pan, roast halved plum tomatoes on another. When cool enough to handle, slip skins off the tomatoes with your hands and coarsely chop, then combine with the roasted vegetable mixture in a shallow oven-to-table casserole. This can be done well in advance. Finish with feta and heat through again, but serve at warm room temperature drizzled with pine-nut harissa olive oil.

I thought this was going to truly be a grilled summer to save my home from the heat. This is still a winter recipe when I'm more likely to turn on the oven.

This is the kind of thing you get up early to make in the summer. Then you leave it on the kitchen counter and pick at it all day long. I cooked during this heat wave. But all my cooking was done by 10am.

Do it on the grill!

I followed the recipe almost exactly, but to make it a full meal, added pieces of boneless skinless chicken (marinated in lemon juice and harissa) for the final 20 minutes of roasting. I served this over herbed basmati rice. The recipe is absolutely delicious.

We made this mostly following the recipe: we peeled the garlic cloves beforehand, totally skipped the whole boiling-tomatoes-to-peel-off-skin (just chopped them up and added them, skins + all), didn't bother with the cherry tomatoes (1st time we used them and felt they were unnecessary), doubled the feta, added the fresh cilantro when it was all done (so along with the harissa pine nuts), and think it greatly benefits from being made a day to 12 hours before eating. We all loved it!

I added ground lamb which I browned very well and then mixed in and cooked in the pan with the pine nuts and harissa. I sprinkled this mixture along with the cherry tomatoes and feta over the top and didn’t bother with broil (wouldn’t want to broil the pine nuts cause they could burn). Just baked another 15-20 minutes. I thought it was totally amazing. Fabulous recipe. It is work with the fresh tomatoes but well worth it. Didn’t have cilantro so used parsley with xtra tsp ground coriander

Wow. Wonderful. Do not skip any steps. The flavors come out through the roasting. Watch the broiler step though, the timing depends on your broiler. I kept an eye on mine and it was done at 8 minutes. The only change I've made is to use early girl tomatoes instead of plum (the best substitute from my farmer's market). This is one of those recipes where peeling the tomatoes really helps the texture. It's not that big a deal, so I say do it.

Delicious but the coriander seeds become very strong when left overnight. Next time I'll toast and grind them up

Lovely combination of flavors. Because of time constraints and kitchen contents, I did it with full sized tomatoes and without removing their skins. Still delicious, but if you do it this way, be sure to pay attention to his “drain the tomatoes” instruction. Mine had a bit too much liquid.

Such a delicious dish! The flavors are really well-balanced and subtly complex. A lot of reviews mention this recipe as being a lot of work (maybe referring to blanching tomatoes, in which case you can use canned whole tomatoes or leave the skins on) but its mostly just chopping veggies and roasting for various intervals in the oven. Well worth the 1.25 hours spent waiting :)

I have made this with canned whole tomatoes (two 28 oz cans) and thought it was amazing, actually better than when I made with farmers market plum tomatoes. I am curious about the coriander seeds— are you supposed to leave them whole or grind them up?

One of my favorite recipes! The harissa pine nuts add just the right touch! It is a lot of work but it is well worth it.

Serves with nan and labneh. Delicious!

Delicious but the coriander seeds become very strong when left overnight. Next time I'll toast and grind them up

I always use a little extra feta. And I’ve found that chopped hazelnuts taste good too, if you aren’t a fan of pine nuts. I’ve also used ground coriander instead of the seeds and it was just as good.

It’s summer but I do similar Vegetable Grilling with my George Forman medium sized 9.5 x 7” Grill. Cut selected, marinated vegetables thicker so as to not get mushy results. Grill to your doneness. I’ve always toasted pine nuts in small stainless steel sauté pan without oil, stirring or shaking pan and “not“ leaving it alone. Only takes 4-5 minutes. Pine nuts have a lot of their own flavorful oil. Mix all and serve as warm salad. Make Improvised Harissa Dressing.

I added ground lamb which I browned very well and then mixed in and cooked in the pan with the pine nuts and harissa. I sprinkled this mixture along with the cherry tomatoes and feta over the top and didn’t bother with broil (wouldn’t want to broil the pine nuts cause they could burn). Just baked another 15-20 minutes. I thought it was totally amazing. Fabulous recipe. It is work with the fresh tomatoes but well worth it. Didn’t have cilantro so used parsley with xtra tsp ground coriander

Don’t quite get the remove core of tomato part. Cut off top and push small knife down to core out tomato? Recipe later says blend tomato seeds and all. Seems removing core would also remove seeds.

this looks tasty but time consuming and it is a copious amount of food for 4 people. i think you could use 2 pounds of cherry or grape tomatoes cut lengthwise in half instead of plum tomatoes and skip the blanching and peeling work. instead of bell peppers, a package of the small mini sweet peppers, cut in half lengthwise would be delicate and delicious. bake everything in the pan. add the cilantro and even basil. skip sautéing the pine nuts by heating them in the toaster oven.

Is it plum tomatoes or cherry tomatoes?And really... only 4oz?Doesn’t seem like a lot of tomatoes for a recipe called “grilled tomatoes and...”

Made this recipe exactly as written and found it a tad lackluster. I liked the bites with feta or the coriander seed, but the rest was okay. Maybe I didn’t have the best tomatoes, but I felt it wasn’t worth the time and the heating up my house all day.

The problem is that tomatoes are fresh and beautiful in the summer. This is why I LIVE for my Brevile smart oven on the countertop. It does not heat up my whole house.

I love this dish and I followed Joyce's advice. It was also very funny to read! Go Yo!