Grilled zucchini slices with a classic basil pesto and served atop sliced ripe tomatoes. Add freshly shaved Parmesan cheese and sprinkle with roasted pine nuts for the finishing touch.
2 zucchini or yellow squashes, cut into ½-inch thick slices
3-4 large ripe tomatoes
12 cherry tomatoes
6 oz. basil pesto
Pine nuts, roasted
1 Tablespoon olive oil
Salt & freshly ground black pepper
Fresh Basil leaves, optional
1. Spread the pine nuts on a baking sheet and bake at 375°F, stirring occasionally, until golden-brown, 5 to 10 minutes. Remove from oven and set aside.
2. Place zucchini slices and cherry tomatoes in a shallow baking dish. Drizzle with olive oil and toss to coat evenly. Season with salt and freshly ground black pepper.
3. Arrange zucchini slices on a hot grill. Add cherry tomatoes. Flip zucchini slices once during cooking; after about 2 minutes (or when grill char lines are visible). Remove zucchini and tomatoes when softened and just charred; about 2-3 minutes.
4. To serve, arrange tomato slices on a platter and top with grilled zucchini. Spoon pesto sauce on top of zucchini slices. Garnish with roasted pine nuts, shaved Parmesan cheese, and basil leaves if desired.