Garden Harvest Recipes
Now is the time when gardens are producing an overabundance of some veggies. If you're like us, you've given tomatoes, cucumbers, and squash to everyone you know and still have plenty left to eat. We asked out staff what they're doing with their fresh vegetables. Our Assistant Manager, Bridgette Smith, shared this recipe. It looks yummy!
Grilled Mozzarella Squash with Blistered Grape Tomatoes
squash - sliced 1/4 inch thick
salt and pepper
This recipe is quick and flexible. It can be made as a single serving or as a side dish for a family meal.
Prepare the squash.
Drizzle olive oil over sliced squash. Add salt and pepper and toss to coat evently. Grill in a lightly oiled skillet on medium heat until slices turn light golden brown. Place squash on a sheet pan and top with mozzerella cheese. Broil for 2 to 4 minutes until the cheese is melted. While this is in the oven...
Blister the tomatoes.
Cut grape tomatoes in half. Saute halves in lightly oiled skillet (use the same one you used for the squash - no need to make extra dishes to wash) on medium-high heat until lightly blistered. Then...
Place squash on plate, top with tomatoes and sprinkle parsley on top.