Grab some local zucchini, tomatoes, peppers and greens, it’s that time of year!
Ingredients
2-3 small summer zucchinis (about 1 pound), sliced in half lengthwise
4 Tbsp SOOC Essential Basil Olive Oil
3 Tbsp SOOC Grapefruit White Balsamic vinegar
2-3 small summer zucchinis (about 1 pound), sliced in half lengthwise
4 Tbsp SOOC Essential Basil Olive Oil
3 Tbsp SOOC Grapefruit White Balsamic vinegar
1 C cooked quinoa, room temp
1/2 C sweet yellow pepper, medium diced
1/2 C red onion, chopped
1 Tbsp Dijon mustard
salt and pepper, to taste
1 C cherry tomatoes, halved
1 Tbsp Dijon mustard
salt and pepper, to taste
1 C cherry tomatoes, halved
5 oz (140 gm) fresh baby spinach or arugula
1/4 C chopped walnuts
Directions
Heat grill to Medium-hot. Apply 1 Tbsp SOOC Essential Basil Olive Oil to cut side of zucchini and grill (or pan-fry) cut side for 4 minutes. Cool and cut into half moons. Combine remaining Basil Olive Oil, SOOC Grapefruit White Balsamic, mustard, salt & pepper and whisk or shake to blend. Mix zucchini, yellow pepper, onion and tomatoes with quinoa and add dressing. Before serving mix in spinach and walnuts. Serve at room temp.
1/4 C chopped walnuts
Directions
Heat grill to Medium-hot. Apply 1 Tbsp SOOC Essential Basil Olive Oil to cut side of zucchini and grill (or pan-fry) cut side for 4 minutes. Cool and cut into half moons. Combine remaining Basil Olive Oil, SOOC Grapefruit White Balsamic, mustard, salt & pepper and whisk or shake to blend. Mix zucchini, yellow pepper, onion and tomatoes with quinoa and add dressing. Before serving mix in spinach and walnuts. Serve at room temp.
Alternatives
Black Mission Fig Dark Balsamic
Umeboshi Plum White Balsamic
Key Lime White Balsamic
Tarragon White Balsamic Vinegar
Red Cayenne Chili Fused Olive Oil
Persian Lime Olive Oil
Madagascar Black Peppercorn Olive Oil
