Plantains are a starchier version of a banana and are very popular in Caribbean cuisine. They are a good source of fiber and vitamins B and C. Plantains range in color from green to yellow to black and unlike a banana, need to be cooked. Green plantains are the starchiest and need the most cooking time and can be prepared similar to root vegetables. Yellow and black plantains are sweeter and softer and need less cooking time. Yellow plantains are great for grilling.
- Cook Time
- Prep Time
- 6 large heirloom tomatoes (different colors if possible)
- 4 yellow plantains, sliced in half lengthwise, peels left on
- 1 tablespoon honey
- 1 tablespoon extra virgin olive oil
- Juice and zest of half a lime
1. Grill plantains for three minutes per side on a medium-high heat, covered grill.
2. Combine the honey, olive oil and zest and juice of the lime and brush on plantains when ready.
Recipe published in JOY of KOSHER with Jamie Geller Summer 2013. Subscribe Now.