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Prep
Difficulty
Easy
Time
Estimate
30 mins
Italian inspired way to use up tomatoes and zucchini. If you don’t have an over-abundance of zucchini, but the tomatoes keep coming simply substitute a different salad to pair with this dish. We suggest grilled polenta as the side, but a little angel hair pasta or a crusty loaf of bread will work nicely instead.
Fresh tomato-basil-garlic sauce was made popular several years ago on toasted bread as the lovely Bruschetta Pomodora. This dish simply takes this combination as a topping for grilled chicken.
Crisp on the outside and soft in the middle- grilled Polenta is a unique gluten-free side for a barbecue. Start with prepared Polenta which comes in tubes usually sold near pasta. Alternatively, make your own from scratch, chill it overnight and cut it into pieces to grill.
Zucchini slices dance in an olive oil-vinaigrette until their cells give way and they suck up the flavor. Tossed with cherry tomato halves, kalamatas, and topped with long strips of Romano or Parmigiano cheese the salad is complete.
