Tuesday, August 16, 2011

The Gym & Zucchini Caprese

Today on the way to the gym I ate half of a bag of m&ms. Ha.

At the gym today I discovered a new class, Body Sculpt, that I really like. And- it is way better than lifting weights.

Tonight for dinner I made a Grilled Zucchini Caprese sandwhich. It was quite tasty. I forgot to add the tomatoes that the recipe calls for, but it was still good. The recipe is from August's Cooking Light magazine.

You need:
  • 1 medium zucchini, trimmed and cut lengthwise into 6 slices
  • 4 teaspoons extra-virgin olive oil, divided
  • 1 garlic clove, minced
  • 1 1/2 teaspoons balsamic vinegar
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 4 (2-ounce) ciabatta rolls, split and toasted
  • 8 large fresh basil leaves
  • 1 medium tomato, thinly sliced
  • 6 ounces fresh mozzarella cheese, thinly sliced

To do:

  • 1. Heat a large grill pan over medium-high heat. Place zucchini in a shallow dish. Add 2 teaspoons oil and garlic; toss to coat. Arrange zucchini in grill pan; cook 2 minutes on each side or until grill marks appear. Cut each zucchini piece in half crosswise. Return zucchini to shallow dish. Drizzle with vinegar. Sprinkle with salt and black pepper.
  • 2. Brush bottom halves of rolls with the remaining 2 teaspoons oil. Top evenly with zucchini, basil, tomatoes, and mozzarella.
  • 3. Brush cut side of roll tops with remaining liquid from shallow dish, and place on sandwiches. Heat the sandwiches in pan until warm.

-Cooking Light, Aug. 2011

It's been a long day, so I'm off for now. Until next time...

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