Grilled Zucchini and Tomatoes with Blue Cheese and Basil

By • June 17, 2014 2 Comments

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Author Notes: I don't often have fresh mozzarella in the house for a caprese salad but I almost always have blue cheese and in the the summer when the tomatoes are very ripe and juicy, I'll make a "caprese" salad with tomatoes and blue cheese. The tomatoes aren't there yet but grape tomatoes are sweet year round, and pairing them with zucchini makes for a wonderful side! (This one is easily expandable)inpatskitchen


Serves 2

  • 1 medium zucchini (mine was about 8 inches long and weighed about 3/4 pound)
  • 12 large grape tomatoes
  • 3 tablespoons extra virgin olive oil plus a little more for drizzling
  • Salt and pepper
  • Two 12 inch wooden skewers
  • 1/4 cup crumbled blue cheese (use your favorite)
  • A few basil leaves
  1. Slice the zucchini on a slant into ovals just under 1/2 inch. Place the zucchini and grape tomatoes in a bowl and toss them with the 3 tablespoon olive oil and a little salt and pepper.
  2. Thread the grape tomatoes on the skewers (about 6 on each)
  3. Heat your grill to medium high and grill the tomatoes slightly. Grill the zucchini until lightly charred.
  4. Arrange the zucchini and tomatoes decoratively on a plate or platter. Sprinkle the blue cheese over. Dress lightly with a drizzle of olive oil and then tear the basil leaves and scatter over. Serve at room temperature.

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