Grilled Zucchini and Tomato Salad

It is springtime in Texas, and that makes me want light and fresh meals with glasses of wine that I can enjoy on my patio by candlelight during that rare 70 degree evening. Finally, a blissful deep breath.

I had an entertaining day. It started with a mistake in the house by our sweet puppy Shafer (who I cannot even imagine scolding), followed by Shafer chewing through her leather leash (see photo), I hit midday with a broken toilet (that I fixed myself...yuck...the simple joys of home ownership) and summed up the day with going to the mall to get a specific item for my husband from a store that I now know does not exist at the mall. Oh well, the puppies are happy and sleepy after a very successful walk and my dinner is delicious.

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Ingredients for Tomatoes:
1/2 a package of grape tomatoes
1/2 a package of yellow grape tomatoes
2 to 4 teaspoons of olive oil
1/2 teaspoon of dried thyme
1/8 teaspoon of red pepper flakes (or more if you have a spicier palate like my husband...I added 1/2 a teaspoon)
Salt and pepper to taste

Ingredients for Zucchini:
2 large zucchinis
1 to 2 teaspoons of red wine vinegar
1 to 2 teaspoons of balsamic vinegar
1/2 teaspoon of basil
Salt and pepper to taste

Steps:
1. Preheat the oven to 225 degrees.
2. Clean the tomatoes and then cut in half lengthwise. Mix them together in a bowl.

3. Add olive oil to coat the tomatoes (1 to 2 teaspoons), dried (or fresh) thyme, and red pepper flakes.

4. Spread the tomatoes, cut side up, on a cookies sheet.

5. Cook the tomatoes at 225 degrees for about 2 1/2 to 3 hours, until they become almost crispy but bot charred.

6. While the tomatoes are cooking, prepare the zucchini by washing and then slicing them using a mandolin.

7. Place the zucchini in a bowl and add 1 to 2 teaspoons of olive oil, 1 to 2 teaspoons of red wine vinegar, 1/2 teaspoon of dried basil (or more fresh), and salt and pepper to taste.

8. Grill the zucchini slices on medium high for about 1 to 2 minutes per side, or until they are marked by the grill and tender, but do not leave them on so long that they become charred or mushy. 

9. Mix the cooked tomatoes and grilled zucchini together in a serving bowl.

10. Add a dash of a balsamic vinegar reduction (heat it over the stove for about 10 minutes until it becomes thick and syrupy) and toss gently to coat the zucchini and tomatoes.

11. Serve and enjoy!  I paired this with lemon and worchestersire grilled chicken breasts, fresh melons, fresh made bread and a crisp Napa Chardonnay.