Cherry tomatoes slow-roasted to their utmost sweetness, smoky zucchini and crisp asparagus, and a full-bodied honey goat cheese enveloping the vegetables in its dulcet tones.
Finished off with a fresh garlic basil paste, and we were happy campers. Now I’m guessing you want the recipe…
The sun poked out today after a week of wet cold, so of course we celebrated. Andy grilled cumin-rubbed porkchops and made cocktails. I paged through my beloved Ottolenghi.
(Here’s what I sipped while I read.)
Ottolenghi always has the answer. I opted to adapt his Grilled Zucchini and Asparagus, swapping out cheeses, oils, and greens to bring the recipe to fruition as my own.
Charred Zucchini & Asparagus with Oven-Dried Tomatoes (adapted from Ottolenghi)
8 oz. cherry tomatoes, halved
1 bunch asparagus, trimmed
1 zucchini, thinly sliced
6 basil leaves
1 large garlic clove
3 cups spring mix
4 oz. honey goat cheese, torn into pieces (can be bought but also easily made)
Salt & pepper
1. Preheat oven to 325. Spread cherry tomatoes on a foil-lined baking sheet. Drizzle with olive oil, then sprinkle with salt and pepper. Toss, then place in oven for 50 minutes. Remove from oven and let cool.
2. Blanch asparagus stalks for four minutes. Rinse with cold water to stop cooking.
3. Mince basil and garlic together, forming a paste. Place in a small bowl and add 2 tablespoons olive oil. Stir to combine.
4. Heat a grill pan to high heat. Drizzle with olive oil. Add zucchini slices and asparagus. Grill—tossing frequently—until blackened.
5. To plate: On each plate, spread half of spring mix, then top with grilled vegetables, then roasted tomatoes, then torn goat cheese, and finally the garlic basil paste. Serve.