Since we are posting on the 4th of July ~ I will call this a red white and blue day.
Any reason for a picnic!
I found a great recipe Here on Cooking Light that might work well for a picnic. If we weren't planning to fire up a grill at the picnic (virtually of course), I could have grilled the zucchini at home and kept them for a day or two.
Grilled Zucchini with Caprese Salsa
2 teaspoons extra-virgin olive oil
1/4 teaspoon coarse sea salt
1/4 teaspoon freshly ground black pepper
2 medium zucchini, cut diagonally into 1/2-inch-thick slices
1/3 cup diced tomato
2 ounces sliced fresh mozzarella cheese
3 tablespoons chopped fresh basil
1 garlic clove, minced
1 tablespoon extra-virgin olive oil
1 teaspoon red wine vinegar
1. Preheat grill pan over medium-high heat. Combine first 4 ingredients in a bowl; toss well to coat. Arrange zucchini in a single layer in pan; grill 4 minutes, turning after 2 minutes.
2. Combine tomato, fresh mozzarella cheese, basil, and minced garlic in a bowl. Add olive oil and red wine vinegar to tomato mixture; stir gently. Divide zucchini evenly among 4 plates. Top zucchini evenly with tomato mixture.
They were perfect! The grilled zucchini is a great gluten free option for slices of bread.
Now
let's see what everyone else has brought for our ...
Jerry has dessert this time ~ Strawberry Parfaits
Val is bringing a Marinated Mozzarella Salad
Giz has a Thai Seafood Salad.
Since we have lost some of our members... we have invited Bloggers to join us every month. If you are interested let us know!
Helene was a Cooking Light member years ago . . . So she fit right into our Virtual Supper Club. She is squeezing lemons for some Fresh Lemonaide.
Shelby is also back again after escaping the Supper Club for a bit... she brought awesome Lobster Rolls.
Y'all enjoy ~
Sandi
1/4 teaspoon coarse sea salt
1/4 teaspoon freshly ground black pepper
2 medium zucchini, cut diagonally into 1/2-inch-thick slices
1/3 cup diced tomato
2 ounces sliced fresh mozzarella cheese
3 tablespoons chopped fresh basil
1 garlic clove, minced
1 tablespoon extra-virgin olive oil
1 teaspoon red wine vinegar
1. Preheat grill pan over medium-high heat. Combine first 4 ingredients in a bowl; toss well to coat. Arrange zucchini in a single layer in pan; grill 4 minutes, turning after 2 minutes.
2. Combine tomato, fresh mozzarella cheese, basil, and minced garlic in a bowl. Add olive oil and red wine vinegar to tomato mixture; stir gently. Divide zucchini evenly among 4 plates. Top zucchini evenly with tomato mixture.
Now
let's see what everyone else has brought for our ...Jerry has dessert this time ~ Strawberry Parfaits
Val is bringing a Marinated Mozzarella Salad
Giz has a Thai Seafood Salad.
Since we have lost some of our members... we have invited Bloggers to join us every month. If you are interested let us know!
Helene was a Cooking Light member years ago . . . So she fit right into our Virtual Supper Club. She is squeezing lemons for some Fresh Lemonaide.
Shelby is also back again after escaping the Supper Club for a bit... she brought awesome Lobster Rolls.
Y'all enjoy ~
Sandi