Celebrate the bounty of summer with this vibrant and flavor-packed dish. Grilled zucchini and yellow squash are lightly charred for a smoky touch, then topped with a rich, herb-infused tomato sauce made from fresh cherry and heirloom tomatoes. Finished with a splash of red wine and a sprinkle of chopped almonds for texture, this dish is perfect as a light vegetarian entrée or a hearty summer side. Fresh, earthy, and full of garden flavor. Thank you to our Full Season Farm Management Intern, Izzy, for making this recipe!

Ingredients

  • 1 Large Beefsteak or heirloom tomato
  • 10-15 Cherry tomatoes, separated into halves
  • 1-2 dried apricots, minced
  • ½ Cup Olive oil
  • ½ Onion, minced
  • 3 cloves garlic, sliced
  • 2-3 Green olives, minced
  • 1-2 Sprigs of thyme, picked
  • 3-4 Sprigs of oregano, picked
  • 2-3 Leaves of sage, minced
  • ¼ Cup Red wine
  • 5 leaves of basil, torn
  • 1-2 Zucchinis, cut in half
  • 1-2 Yellow squash, cut in half
  • Chopped almonds

Directions

  1. Cut a Beefsteak or heirloom tomato in half and scoop out the insides into a bowl 
  2. Mince the tomato shell and add to bowl
  3. Add cherry tomatoes and apricots, then set aside
  4. In a pan over low heat, add olive oil
  5. Add garlic, onion, green olives, and herbs, then cook till fragrant
  6. Strain oil over tomato guts, then cook over medium heat until glossy
  7. Add red wine and scrape the bottom of the pan
  8. Take off heat and fold in basil, leftover garlic, onions, and olives
  9. Season to taste with salt and pepper, then set aside
  10. Coat squash and zucchini with oil, salt, and pepper
  11. Over medium heat grill, cook zucchini and squash till slightly soft and browned
  12. Place zucchini and squash on a plate and top with tomato sauce, chopped almonds, and more oregano