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 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
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Ingredients
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1
medium zucchini (mine was about 8 inches long and weighed about 3/4 pound)
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12
large grape tomatoes
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3 tablespoons
extra virgin olive oil plus a little more for drizzling
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Salt and pepper
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Two 12 inch wooden skewers
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1/4 cup
crumbled blue cheese (use your favorite)
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A few basil leaves
Directions
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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.
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Thread the grape tomatoes on the skewers (about 6 on each)
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Heat your grill to medium high and grill the tomatoes slightly. Grill the zucchini until lightly charred.
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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.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!
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