Welcome to Friday Feast in the tavern!
Well, dear friends, a lot has been accomplished this week. My dental surgery was on Tuesday, and all went well. I’m still recovering, though in good spirits that this is over. Like I’ve said, it’s been a “verra” long summer. I’m on strict orders from my knight to rest. In my glee of getting this surgery done, I went overboard on projects and paid dearly. As I sit here penning this post, I’ve barely seen the sun rise and yearn for a nap. Haha! Not yet.
On Monday, I received the fantastic news with my Worldwide Release Date for STEINAR! So darn excited! Psst, the cover is stunning! I’ll share more in the Autumn Newsletter coming out at the end of this month.
With the arrival of heirloom tomatoes, I loved making this dish last weekend. Tomatoes are a favorite in this family, but when I see these special tomatoes, I relish the season even more.
Until next Friday, be safe and spread the love and kindness!
As my Vikings would say, “Skål!”
Grilled Zucchini with Tomatoes, Basil, and Mozzarella Cheese
3-4 medium zucchini, sliced lengthwise into four to five slices. (your preference)
¼ cup extra virgin olive oil
3 gloves garlic, chopped
½ cup red onion, diced
4 cups cherry heirloom tomatoes, halved
½ teaspoon red pepper flakes (optional)
4-6oz. fresh mozzarella cheese, sliced or torn into medium pieces
½ cup basil leaves, torn
Salt and pepper
Season your zucchini slices with salt and pepper. Grill on BBQ or over the stove with a pan that has grill marks. Set it aside.
Heat olive oil on medium. Add garlic and onion. Cook for 5 minutes.
Add cherry tomatoes and red pepper flakes. Cook for approximately 10-12 minutes until softened. Season with salt and pepper.
Add mozzarella and top with basil. Let simmer for 5 minutes.
Serve with a loaf of French bread or over your favorite pasta.