Zucchini and Grape Tomatoes in Pesto With Feta |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Pesto makes a delightfully fresh marinade for thinly sliced zucchini and grape tomatoes. Plus, it is a no cook recipe making it a perfect summer dish for when it is too hot to do anything but drink spiked lemonade. Ingredients:
1/4 cup prepared pesto sauce |
1/2 cup feta cheese |
2 tablespoons extra virgin olive oil |
1 lemon, juice of |
salt & freshly ground black pepper |
2 medium zucchini, cut into thin rounds (about 2 1/2 cups) |
15 grape tomatoes |
Directions:
1. In a small bowl, combine pesto, oil and lemon juice. Season to taste with salt and pepper.
2. Arrange zucchini slices, overlapping slightly, on a platter. Top with grape tomatoes and feta and drizzle pesto mixture on top. Cover and let stand at least 1 hour for flavors to blend.
3. Meanwhile, sit on the porch with a fly swatter and put some Grey Goose in your lemonade.
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