A Fried Green Tomato Dish

We enjoy using green tomatoes this time of year. It is so hard to wait for them to ripen. They are very good when used  in a pan-fried dish like this one. Green tomatoes are a southern favorite and are especially good when you cook them up in an iron skillet. The skillet aids in browning. I usually serve mine in the iron skillet, too because it holds the heat quite well.

Normally I use flour and cornmeal to dredge the vegetables but this works well without the wheat. You can use only cornmeal but I think millet is a great addition to a vegetable medley. The flavors of green tomatoes and zucchini go very well together.

Gluten-free Fried Green Tomato Veggie Medley

2 medium zucchini squashes, sliced and chopped into quarters
1 shallot, chopped
2 green tomatoes, chopped
2 cups potatoes, with peels, chopped into cubes
Salt and pepper, to taste
1/2 cup pure cornmeal (no flour) and 1/2 cup millet
1/8 cup olive oil

Chop vegetables and mix together. Salt and pepper vegetables. Dredge in cornmeal and millet mixture. Add oil to a large iron skillet and heat on medium high until a small amount of vegetable mixture sizzles in the pan. Pour dredged vegetables into the pan and allow to brown and turn periodically until browned and tender. Serves 6.