Are you ready to elevate your summer dining experience with a burst of fresh flavors? Dive into the vibrant world of grilled stewed tomatoes and squash, a dish that not only tantalizes your taste buds but also showcases the best of seasonal produce. With just a handful of ingredients and minimal prep time, you can whip up a colorful, healthy meal that’s perfect for any occasion. Whether you're hosting a backyard barbecue or simply looking to add a deliciously nutritious side to your dinner table, this recipe will have your guests asking for seconds. Don’t miss out on the chance to impress with this easy yet elegant dish!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups cherry tomatoes
- 2 medium zucchini, sliced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Begin by preparing your ingredients. Rinse the cherry tomatoes under cold water and pat them dry with a paper towel. Slice the zucchini into rounds, about 1/4 inch thick.
- In a large mixing bowl, combine the sliced zucchini and cherry tomatoes. Drizzle the olive oil over the vegetables and sprinkle with dried oregano, salt, and pepper. Toss everything together until the vegetables are evenly coated with the oil and seasonings.
- Preheat your grill to medium-high heat. If using a grill pan, place it on the stove over medium-high heat and allow it to warm up.
- Once the grill is hot, place the seasoned zucchini and cherry tomatoes on the grill. If using a grill pan, spread the vegetables evenly across the surface.
- Grill the vegetables for about 10 minutes, turning them occasionally to ensure even cooking. The zucchini should become tender and have nice grill marks, while the cherry tomatoes will begin to soften and blister.
- After 10 minutes, check the vegetables for doneness. If the zucchini is tender and the tomatoes are blistered, remove them from the grill. If you prefer them softer, you can grill for an additional 2-3 minutes.
- Once the vegetables are done, remove them from the grill and transfer them to a serving platter. Garnish with fresh basil leaves for added flavor and a pop of color.
- Serve the grilled stewed tomatoes and squash warm as a delightful side dish or a light main course. Enjoy your meal!
Tips
- Choose Fresh Ingredients: The key to a flavorful dish lies in the freshness of your ingredients. Look for firm, ripe cherry tomatoes and zucchini that are free of blemishes for the best results.
- Preheat the Grill: Ensure your grill is preheated to medium-high heat before adding the vegetables. This helps achieve those beautiful grill marks and prevents sticking.
- Cut Uniformly: Slice your zucchini into even rounds to ensure they cook evenly. Aim for about 1/4 inch thick to allow for quick grilling without becoming mushy.
- Don’t Overcrowd the Grill: Give your vegetables enough space on the grill to allow for proper air circulation. Overcrowding can lead to steaming rather than grilling, which may affect the texture.
- Experiment with Seasonings: While the recipe calls for dried oregano, feel free to experiment with other herbs and spices such as thyme, rosemary, or even a sprinkle of red pepper flakes for a bit of heat.
- Serve Immediately: For the best flavor and texture, serve the grilled vegetables right off the grill. The warmth enhances the taste and keeps the dish vibrant.
- Garnish Creatively: Fresh basil not only adds a pop of color but also a burst of flavor. Consider adding a drizzle of balsamic glaze or a sprinkle of feta cheese for an extra layer of deliciousness.
Nutrition Facts
Calories: 80kcal
Carbohydrates: 12g
Protein: 2g
Fat: 4g
Saturated Fat: g
Cholesterol: 0mg
