16 minutes ago
Wednesday, July 21, 2010
This is my new favorite summer appetizer, side dish or lunch (for this week!).
The Sunday NY Times had 101 good ideas for the grill, and Mark Bittman suggested bread, tomatoes and olives.
Sounded good to me.
I had a stale baguette, and sliced it into 2" slices, then cut the slices in half, to have sort of bread cubes.
I threaded some fresh garden cherry tomatoes and kalamata olives on the metal skewers along with the bread cubes.
It was that easy. No salt, no pepper, no nothing.
I placed them on a medium heat grill, my Charbroil Heatwave Infrared Grill has no flame, so it was easy being careful not to burn them.
They need only a few turns, about 6 minutes total. Be careful when you are flipping metal skewers, I use my ove glove to handle them, so I don't burn myself. (It also comes in handy when you are removing the hot skewers/kabobs).
For the dressing, I made my standard panzanella dressing, which is:
1/3 cup balsamic vinegar
1/4 cup olive oil
kosher salt and pepper
1 garlic clove, minced
Place the hot kabobs on a platter and drizzle a little of the dressing over the bread skewers.
Sprinkle with chopped fresh basil, and you have the BEST summer lunch!
PS Congratulations to the 2 winners of the Georgia's Kitchen book contest.
Jan Beaty who is reading "Twilight", and Molly, who is reading Mark Bittman's "Food Matters". Please email me w/ your addresses so that you can receive the book!
Thanks to everyone who left a comment, I got so many great ideas on what to read next this summer!