Update my dinner status, I'm making this tonight.
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Servings: 10 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Into the food processor: Zucchini, Green olives, Olives, Tomatoes. Pulse it a few times until you get the consistantsy you want. Put in bowl, add garlic, olive oil, balsamic vinegar, season with salt and pepper. This is great on crackers. I used a left over potatoe roll that I sliced and toasted, which was perfect, the sweetness of the roll mixed with the tangy veggies?.this was great.
Grilled & Chilled Zucchini Slices (I had these at an elegant baby shower that was catered)
4 Zucchini's washed and sliced in coins on the diagonal
Sea Salt
Pepper
Olive oil
Dried basil
Non-stick stove top grill pan
You need to get your pan really hot, sprinkle a little olive oil, and lay your zucchini down, top with salt and pepper. When they start looking cooked, check?then turn over, you want a black grill mark.
Check for doneness. You will have to do in batches. When they are grilled to perfection, place in a container lined with 2 paper towels, layer your zucchini on paper towels, putting 2 paper towels between each layer, because they will sweat a little in the refer, you want to absorb the water so your zucchini is still a little crunchy and not soggy. To present, lay them down in layers on a pretty plate and top with (I put olive oil, balsamic vinegar and 1 minced garlic in a squeeze bottle) a few sprinkles of your oil, vinegar mix. Crush some dried basil in your hand to release oils, and sprinkly on top. Be sure to sprinkle the oil mix on the veggies when you are ready to serve so as not to make them soggy.
