So, I’ve forgotten about my super-secret recipe until now, when I was picking up groceries and saw a package of fresh baby zucchinis. I’ll share it now, I guess, and people everywhere will be pleased with summer dinners again.
Pan-Roasted Tomato Salad with Baby Squash
1 lb any variety baby squash, 2” long (cut pattypans in half), washed and dried
1 lb cherry tomatoes, rinsed and halved
2 T olive oil
2-3 cloves garlic, finely minced
3 T fresh herb mix, minced (I like using rosemary, oregano and a parsley)
4 T balsamic vinegar
2 oz goat cheese, or more, to taste
This recipe starts the previous day, so please plan ahead. Chop the garlic and herbs, and sprinkle salt over the top. Cover loosely with a cloth or paper towels and leave to infuse overnight. The next day, heat the oven to 450 degrees and arrange squash on a baking sheet. Roast 15 minutes, shaking to turn halfway through. In the meantime, heat olive oil in a frying pan. Add tomatoes and cook until they release juices, about 2 minutes, shaking to cook evenly. When juices release, mix in the garlic and herbs (it starts to smell amazing right about now). Cook another minute, then add balsamic vinegar and take the pan off the heat. Set aside to cool slightly in a salad bowl. Cool the squash slightly as well, mixing the tomatoes and squash. Just before serving, crumble goat cheese over top and grind pepper over. The cheese melts slightly into the balsamic glaze and is best sopped up in a crusty bread. Mmmm.