When city life becomes too claustrophobic, nothing is better than getting in your car, driving for miles, and leaving the urban chaos behind for the open skies and encompassing countryside greenery. Whether your retreat is a house on a lake, a cabin in the woods, or an all-weather tent, there is no need to revert to campfire standbys like hot dogs and hamburgers. Treat yourself to a proper meal, in Galavante fashion, by combining a city’s fine dining with a country aesthetic. Here is how to make Zucchini and Tomato Kebabs with Goat Cheese.
Zucchini and Tomato Kebabs with Goat Cheese Recipe
Adding goat cheese to kebabs as soon as they come off the grill gives the cheese a chance to melt and seep into the crevices.
Yield: 5 servings
Ingredients
3 large zucchini, cut into one 1/2-inch thick pieces
5 plum tomatoes, sliced in half crosswise
extra virgin olive oil for brushing the grill and kebabs
5 large basil leaves, chopped
Kosher salt and black pepper, to taste
3/4 cup crumbled goat cheese
Directions
Preheat the grill to medium-high and brush the cooking grid with oil. Alternately stack zucchini and tomato pieces on several long metal skewers until all are used. Brush pieces with oil, season with salt and pepper, and grill for about 5-6 minutes until slightly charred on each side. Remove and immediately top with goat cheese and basil.
If you liked our Zucchini and Tomato Kebabs with Goat Cheese recipe, check out:
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