Fregola w Roasted Zucchini & Cherry Tomatoes

Good Morning.

This one was worth posting.

This is all I want to cook in the summer.    Local produce everyday, whether it's a fruit cobbler (so easy and forgiving), or a peach salad w/ mozzarella and basil.

I served this wonderful sort of "pasta salad" along with a potato salad and smoked trout.

I made it in the morning and left it on the counter, it's best at room temperature.

If you are not acquainted with fregola, then I suggest you do so.   

It's a Sardinian macaroni product (also from Abruzzo), and is much like Israeli (pearl) couscous.   It holds up well in cold salads, and has a nutty, toothsome profile.   I love it a lot.

There is no dressing in this recipe, the cooking liquid will absorb into the pasta and create the best flavors.

Use the sweetest cherry tomatoes that you can find.  I use local sungolds and sweet 100's.

Recipe:

Cook 1 cup of fregola (you can use more, depending on the crowd).   The pasta takes 10-12 minutes.

On 2 sheet pans, roast the veggies.  

Cut up 3 zucchini or yellow squash into thick slices then quarter them.   Drizzle w/ olive oil and kosher salt and roast 400F for about 30 minutes.

On another sheet pan or roasting pan, lined w/ foil (to catch the juices), roast the cherry tomatoes whole, drizzled w/ olive oil, kosher salt and balsamic vinegar (about 3 shakes).

The tomatoes will blister and create a delicious liquid and will be done before the zucchini.   About 15-20 minutes.

*make sure you have a pan with sides to catch all the juices for the tomatoes.

Mix the roasted vegetables into a large bowl with the couscous and add in fresh basil leaves.   

Season to taste with salt & pepper.

There are no rules to this recipe, you can use eggplant and any squash (even butternut!), and the amounts are up to you.

Feta cheese is most welcome, but I skipped it this time.

This is summer in a bowl!