Ingredients
- 12 ounces cherry tomatoes, halved
- 1/2 cup olive oil
- 1 large bunch asparagus, ends trimmed
- 2 zucchini, thinly sliced lengthwise
- 7 ounces Manouri cheese
- sliced 3/4 inch thick arugula
- kosher salt and freshly ground black pepper
Basil Oil
- 5 tablespoons olive oil
- 1 clove garlic, minced
- 1 cup basil leaves
- kosher salt and freshly ground black pepper
Directions
- Toss the prepared cherry tomatoes with 3 tablespoons of the olive oil. Spread them on a parchment lined baking sheet and place in a preheated 325°F oven for 50 minutes, until semi-dried.
- Toss the prepared zucchini and asparagus with 2-3 tablespoons olive oil and grill them on a preheated barbecue until just tender crisp. Let cool on a rack.
- Heat the remaining 3 tablespoons olive oil in a skillet. Fry the Manouri cheese for 3 minutes per side, until golden. Drain on a paper-towel lined plate.
- For the basil oil, place all the ingredients in a blender and process until smooth.
- Arrange the vegetables and cheese on a large platter and drizzle with some basil oil, to taste. Reserve remaining dressing for another time.
Recipe from Gathering Around The Grill Blog
