Type what you have

Ingredients

• ✓ cherry tomato
• mozzarella cheese
• basil
• mozzarella

Instructions

1. 1 Heat a 10-inch non-stick skillet over medium-high heat. Sprinkle shredded mozzarella cheese evenly into hot skillet; cook until cheese is melted, 2 to 3 minutes.
2. 2 Arrange tomato slices, basil leaves, and fresh mozzarella slices on the melted cheese, leaving space for a "crust" to form; cook until top is bubbling and edges are browned, 2 to 3 minutes.
3. 3 Remove skillet from heat and loosen pizza with a spatula. Gently slice pizza onto a cutting board; cool for 1 minute before slicing.

By themoodyfoodie

Ingredients

• ✓ cherry tomato
• basil leaves
• mozzarella ball
• toothpick
• olive oil
• salt
• pepper

Instructions

1. 1 Thread a tomato half, a small piece of basil leaf, and a mozzarella ball onto toothpicks until all ingredients are used. Drizzle the olive oil over the tomato, cheese and basil, leaving the end of the toothpick clean. Sprinkle with salt and pepper. Serve immediately.

By ALZ

Ingredients

• ✓ cherry tomato
• orzo pasta
• pesto
• lemon juice
• mozzarella cheese
• pepperoni
• basil leaf

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 11 minutes. Drain and transfer to a large bowl.
2. 2 Add pesto and lemon juice to the orzo; toss to coat. Mix in tomatoes, mozzarella cheese balls, and pepperoni strips. Refrigerate for 8 hours to overnight.
3. 3 Mix in basil right before serving.

By thedailygourmet

Ingredients

• ✓ cherry tomato
• farfalle pasta
• mozzarella cheese
• black olive
• olive oil
• basil
• oregano

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and cool to room temperature.
2. 2 Combine tomatoes, bocconcini, olives, olive oil, basil, and oregano in a large bowl; toss to evenly coat. Add pasta to tomato mixture and toss.

By Buckwheat Queen

Ingredients

• ✓ cherry tomato
• sage
• thyme
• oregano
• olive oil
• salt
• black pepper
• aluminum foil

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with Reynolds Wrap® Aluminum Foil. Place cherry tomatoes on the prepared baking sheet.
2. 2 Distribute sage and thyme amongst tomatoes, reserving about 1 tablespoon of each for garnishing. Drizzle generously with olive oil. Sprinkle with salt and pepper. Roast until tomatoes blister, about 30 minutes.
3. 3 Remove tomatoes and place into a bowl, tossing with all juices collected in the foil. Garnish with additional fresh thyme, sage, and oregano. Season with salt and pepper to taste and serve.

By Reynolds KitchensR

Ingredients

• ✓ cherry tomato
• potato
• olive oil
• sardine
• garlic
• basil
• bread crumb

Instructions

1. 1 Place the potatoes into a large pot and cover with salted water. Bring to a boil; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain. Cover with cold water and allow to sit until cool, draining and replacing the cold water as needed. Peel and slice the potatoes thinly.
2. 2 Preheat an oven to 350 degrees F (175 degrees C).
3. 3 Grease a casserole dish with the olive oil. Line the casserole dish with an even layer of potato slices; top with a layer of sardine fillets. Scatter the diced tomatoes over the sardines. Sprinkle the garlic, basil, and bread crumbs over the tomatoes.
4. 4 Bake in the preheated oven until heated through, about 20 minutes.

By Bellissima

Ingredients

• ✓ cherry tomato
• spinach
• bow tie pasta
• olive oil
• salt
• pepper
• goat cheese

Instructions

1. 1 Remove stems from spinach and stack leaves together; chop thin longer strips instead of square chops and set aside.
2. 2 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and place in a large bowl.
3. 3 Drizzle olive oil over pasta and add salt and pepper to taste, spinach and tomatoes; gently toss.
4. 4 Add goat cheese and serve warm or room temperature.

By KYMANNE

Ingredients

• ✓ cherry tomato
• olive oil
• shallot
• black olive tapenade
• salt
• basil leaf
• thyme
• black pepper
• aluminum foil
• salmon filet

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate. Close cover.
2. 2 Combine cherry tomatoes, olive oil, shallot, tapenade, salt, basil, thyme, and pepper in a bowl; mix well.
3. 3 Lay out foil on a work surface, shiny side-up. Place each salmon fillet skin side-down in the center of a piece of foil. Cover each piece of salmon with 1/4 of the tomato mixture. Fold up the edges of the foil over the salmon to create a packet, making sure to seal the edges well.
4. 4 Turn down the heat of the grill and carefully place the foil packets on the grate. Close the cover and cook until salmon is pale pink in the center and flakes easily with a fork, 7 to 8 minutes. Remove parcels and let them sit for a few minutes before opening.

By Paola Albanesi

Ingredients

• ✓ cherry tomato
• campanelle pasta
• olive oil
• garlic
• salt
• parmesan cheese
• pecorino cheese
• basil

Instructions

1. 1 Fill a large pot with lightly salted water; bring to a rolling boil. Stir in campanelle; return to a boil. Cook campanelle uncovered, stirring occasionally, until tender yet firm to the bite, about 5 minutes. Drain well, reserving ½ cup pasta water.
2. 2 Meanwhile, heat a large skillet over medium-high heat. Add oil and garlic; cook until garlic is fragrant and just beginning to brown, about 1 minute. Add tomatoes and kosher salt; cook, stirring often, until tomatoes are just beginning to break down and release their juices, about 3 minutes.
3. 3 Add cooked pasta; sprinkle with Parmesan cheese and toss well to coat. Sprinkle with Pecorino cheese and basil; toss to combine. Loosen sauce with reserved pasta water to reach desired consistency.

By Elaine

Ingredients

• ✓ cherry tomato
• olive oil
• garlic
• salt
• black pepper
• angel hair pasta
• basil
• red pepper flakes
• parmesan cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Combine tomatoes, olive oil, garlic, salt, and pepper in a bowl until well mixed; spread on a shallow-sided baking sheet.
3. 3 Bake in the preheated oven until tomatoes are soft and wrinkled, 25 to 30 minutes.
4. 4 Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally until tender yet firm to the bite, 4 to 5 minutes. Drain; reserving a small amount of cooking water.
5. 5 Spoon tomatoes with their juices into a small saucepan; add basil and red pepper flakes. Mix in reserved cooking water to thin tomato mixture to desired consistency. Cook and stir over low heat until warmed, about 5 minutes; stir in pasta. Top with Parmesan cheese before serving.

By It's A New Day

Ingredients

• ✓ cherry tomato
• toothpick
• grape tomato
• basil
• mozzarella cheese
• salt
• pepper
• balsamic vinegar
• olive oil

Instructions

1. 1 Thread a tomato half, a basil leaf, a mozzarella ball, and another tomato half onto a toothpick. Repeat with remaining ingredients.
2. 2 Arrange toothpicks on a serving platter and season with salt and pepper.
3. 3 Mix vinegar and oil together in a small bowl to serve as a dipping sauce.

By MADDIECAT

Ingredients

• ✓ cherry tomato
• olive oil cooking spray
• chicken breast
• salt
• pepper
• provolone cheese
• prosciutto
• pesto
• bread crumb

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray an 11x7-inch baking dish with cooking spray.
2. 2 Slice a pocket lengthwise, horizontal to the cutting board, in each breast, leaving the tips intact and not slicing all the way through. The larger end of the breast should be a sort of cupped shape. Gently open each pocket, pointing the cut edge up, and leaving them on the cutting board. Lightly season with salt and pepper.
3. 3 Place 1 slice provolone cheese on each chicken breast. Layer 1 slice prosciutto over cheese, lightly folding it so it does not hang over the edge of the chicken. Spoon 2 tablespoons pesto over each chicken breast and top with tomato pieces. Sprinkle seasoned bread crumbs over chicken. Arrange chicken in a single layer in the prepared baking dish, stuffing-side up.
4. 4 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Bibi

Ingredients

• ✓ cherry tomato
• olive oil
• garlic
• salt
• black pepper
• chicken broth
• oregano
• red pepper flakes
• penne pasta
• parmigiano-reggiano cheese

Instructions

1. 1 Combine cherry tomatoes, oil, garlic, salt, and black pepper in a saucepan over medium-low heat. Cook and stir until garlic is just toasted, 2 to 3 minutes.
2. 2 Pour chicken broth into tomato mixture; bring to a simmer and cook until tomatoes start to collapse and burst, about 10 minutes.
3. 3 Meanwhile, bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 8 to 11 minutes. Drain.
4. 4 Stir oregano and red pepper flakes into pasta sauce; puree with a stick blender until smooth.
5. 5 Add penne to tomato sauce; stir until pasta is well coated with sauce. Stir in cheese and season with salt and pepper. Serve and enjoy!

By John Mitzewich

Ingredients

• ✓ cherry tomato
• cheese tortellini
• butter
• onion
• spinach
• cream cheese
• mushroom
• parmesan cheese
• milk

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Add tortellini and cook, stirring occasionally, until tortellini float to the top and the filling is hot, 3 to 5 minutes. Drain.
2. 2 While the tortellini is cooking, melt butter in a large skillet over medium heat. Add onion; cook and stir until soft and translucent, about 5 minutes. Mix in spinach, cream cheese, mushrooms, Parmesan, and milk; stir to combine and cook until cream cheese is melted and mushrooms are soft, about 5 minutes.
3. 3 Gently mix tortellini and cherry tomatoes into the skillet; cook until heated through, 5 to 10 minutes.

By JENNIFERVAN77

Ingredients

• ✓ cherry tomato
• penne pasta
• olive oil
• asparagus
• carrot
• garlic
• parmesan cheese
• heavy cream
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
2. 2 Heat olive oil in a large skillet over medium heat-high heat; saute asparagus and carrots until tender yet firm to the bite, about 5 minutes. Add tomatoes and garlic; saute until garlic is fragrant, about 1 minute.
3. 3 Stir Parmesan cheese, cream, and black pepper into vegetable mixture until cheese melts and sauce is smooth, 2 to 3 minutes. Add pasta to sauce and toss to coat.

By gretchen

Ingredients

• ✓ cherry tomato
• olive oil cooking spray
• green bell pepper
• red bell pepper
• yellow bell pepper
• basil
• garlic
• salt
• black pepper
• herb vinegar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish with olive oil-flavored cooking spray.
2. 2 Place bell pepper halves open side up in the prepared baking dish. In a medium bowl, toss together cherry tomatoes, basil, and garlic. Fill each pepper half with a handful of mixture. Season with salt and pepper. Cover the dish with aluminum foil.
3. 3 Bake for 15 minutes in the preheated oven, then remove the aluminum foil and continue baking for an additional 15 minutes. Remove from the oven, and sprinkle with herb vinegar. These are equally good served hot or cold.

By amanda1432

Ingredients

• ✓ cherry tomato
• olive oil
• red onion
• garlic
• red chile pepper
• tomato
• gnocchi
• basil
• kalamata olive
• parmesan cheese

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Add onion, garlic, and chile pepper; cook until onion has softened and turned translucent, about 5 minutes. Increase heat to medium-high; stir in cherry tomatoes. Cook until tomatoes start to break down and begin to make a sauce, about 5 minutes. Stir in crushed tomatoes; bring to a simmer, then reduce heat to medium-low and cook for 10 minutes.
2. 2 Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Cook gnocchi in the boiling water until they float to the top, 2 to 3 minutes. Gently transfer gnocchi to a serving dish using a strainer or slotted spoon.
3. 3 Stir basil and olives into simmering sauce; cook 1 minute. Pour sauce over gnocchi. Sprinkle servings with Parmesan cheese.

By Laura N

Ingredients

• ✓ cherry tomato
• balsamic vinegar
• chicken breast
• mozzarella cheese
• salt
• pepper
• parma ham
• olive oil
• potato
• basil pesto

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 In a saucepan, bring the vinegar to a boil. Reduce heat, and simmer 15 minutes, stirring frequently, until thickened.
3. 3 Cut a pocket in each chicken breast. Fill each pocket with an equal amount of mozzarella cheese, and season with salt and pepper. Wrap each chicken breast with a slice of ham. Arrange the wrapped chicken breasts in a baking dish. Place the tomatoes around the chicken, sprinkle all with olive oil, and season with salt and pepper.
4. 4 Bake 25 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
5. 5 In a saucepan with enough lightly salted water to cover, boil the potatoes 15 minutes, or until tender. Drain, return to the pan, and coat with the pesto.
6. 6 Place chicken breasts, tomatoes, and potatoes on serving plates, and drizzle with the reduced balsamic vinegar to serve.

By Paula Fitzgerald

Ingredients

• ✓ cherry tomato
• olive oil
• orzo pasta
• red onion
• garlic
• vegetable broth
• basil
• garlic
• olive oil
• gorgonzola cheese

Instructions

1. 1 Heat 1 1/2 tablespoons of olive oil in a saucepan over medium heat. Stir in the orzo pasta; cook and stir until the orzo has lightly browned, 3 to 4 minutes. Stir in the onion, and cook until the onion begins to soften, about 3 minutes. Add 1 clove of garlic; cook until fragrant, about 30 seconds. Pour in the vegetable broth, and bring to a boil over high heat. Reduce heat to medium-low, and cover; simmer until the orzo is tender yet still a little firm to the bite, 12 to 14 minutes.
2. 2 In a mixing bowl, combine cherry tomatoes, 1/2 of the fresh basil, garlic, and remaining olive oil.
3. 3 Spoon the cooked orzo into a serving bowl. Top with tomato mixture, and sprinkle with Gorgonzola and remaining basil.

By ChicoGirl

Ingredients

• ✓ cherry tomato
• olive oil
• pizza dough
• olive oil
• garlic
• parsley
• kosher salt
• red pepper flakes
• rosemary
• green olive

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Pour 1/4 cup olive oil into the bottom of a 9x13-inch baking dish or rimmed baking sheet. Spread pizza crust over the surface to fit.
3. 3 Stir together 2 tablespoons olive oil, garlic, parsley, kosher salt, and pepper flakes in a small bowl. Brush oil mixture over the dough. Make indentations all over the surface of the dough by pressing your finger or the end of a wooden spoon into it.
4. 4 Create a festive wreath or Christmas tree shape in the center of the dough with rosemary sprigs, cherry tomatoes, and olives. Sprinkle with Parmesan cheese.
5. 5 Bake in the preheated oven until the edges are golden brown, about 17 minutes. Let cool slightly before slicing and serving.

By Nicole McLaughlin

Ingredients

• ✓ cherry tomato
• basil
• garlic
• red wine
• salt
• water
• salt
• polenta
• pecorino romano cheese
• butter
• zucchini
• cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 1 1/2-quart casserole dish.
2. 2 Combine cherry tomatoes, basil, garlic, red wine, and 1/8 teaspoon salt for marinara in the bowl of a food processor. Pulse a few times to puree. Set aside.
3. 3 Bring water and 1/2 teaspoon salt to a boil in a medium saucepan over medium-high heat. Whisk in polenta slowly, whisking constantly to ensure there are no lumps. Bring back to a boil; reduce heat to low and cook, stirring occasionally, for 5 minutes. Remove from heat and stir in Pecorino Romano cheese and butter.
4. 4 Pour 1/2 of the polenta into the prepared casserole dish. Top with 1/2 of the sliced zucchini, overlapping slices slightly. Top zucchini with 1/2 of the marinara sauce, then sprinkle with 1/2 of the Italian-style cheese. Repeat layers one more time.
5. 5 Bake, covered, in the preheated oven for 30 minutes. Uncover and continue to bake until cheese on top is slightly brown, about 10 minutes more. Remove from the oven and let stand for 5 minutes before serving.

By Kim's Cooking Now

Ingredients

• ✓ cherry tomato
• olive oil
• shallot
• garlic
• balsamic vinegar
• sugar
• salt
• black pepper
• red pepper flakes
• penne pasta
• basil
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Spread tomatoes in a single later in a 9x13-inch baking dish. Add olive oil, shallots, garlic, balsamic vinegar, sugar, salt, pepper, and pepper flakes; toss until tomatoes are coated with oil and seasonings.
3. 3 Roast, uncovered, in the preheated oven, stirring occasionally, for 40 minutes.
4. 4 Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain pasta and return to the pot.
5. 5 Remove tomatoes from the oven and stir into the pasta with fresh basil. Top with Parmesan cheese.

By Kim

Ingredients

• ✓ cherry tomato
• romaine lettuce
• yellow bell pepper
• fennel bulb
• mozzarella cheese
• bison sausage
• pepperoni seasoning
• mayonnaise
• sour cream
• milk
• basil
• salt
• black pepper

Instructions

1. 1 In the bottom of a 3-quart clear bowl place 3 cups of the romaine. Layer in the following order: tomatoes, bell peppers, fennel, the remaining 3 cups romaine, the mozzarella cheese, and bison pepperoni. Spoon Basil-Sour Cream Dressing over salad. Serve immediately or cover tightly and chill for up to 24 hours before serving.
2. 2 Basil-Sour Cream Dressing
3. 3 Combine mayonnaise, sour cream, milk, basil, salt, and black pepper in a medium bowl.

By The Bison Council

Ingredients

• ✓ cherry tomato
• zucchini
• olive oil
• garlic powder
• salt
• black pepper
• orzo pasta
• vegetable bouillon
• onion
• pesto sauce
• parmesan cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place zucchini in a bowl and season with 2 tablespoons oil, garlic powder, salt, and pepper. Toss to coat. Spread in a single layer on a large baking sheet.
3. 3 Roast zucchini in the preheated oven for 10 minutes. Flip slices and continue roasting until tender and golden, about 10 minutes more.
4. 4 Meanwhile, bring a large pot of water to a boil. Add orzo and vegetable bouillon. Cook until orzo is tender yet firm to the bite, about 8 minutes. Drain and set aside.
5. 5 Heat remaining 3 tablespoons oil in a large skillet. Add onion and cook until beginning to brown, about 5 minutes. Stir in pesto sauce. Cut each zucchini round into 4 pieces and add to the skillet. Add orzo, stirring to coat in pesto sauce. Add cherry tomatoes. Stir until just combined, about 30 seconds. Garnish with Parmesan cheese.

By Maristela

Ingredients

• ✓ cherry tomato
• olive oil
• pancetta bacon
• eggplant
• marinara sauce
• red wine
• red pepper flake
• black pepper
• garlic salt
• white sugar
• white pepper
• penne pasta

Instructions

1. 1 Heat 1 tablespoon oil in a skillet over medium heat. Add pancetta; cook until browned on the edges, about 5 minutes. Add eggplant and remaining 2 tablespoons olive oil; cook until eggplant is slightly softened, about 5 minutes.
2. 2 Pour marinara sauce, tomatoes, and wine into the skillet. Add red pepper flakes, black pepper, garlic salt, sugar, and white pepper. Stir and cover. Let sauce simmer until flavors combine, about 20 minutes.
3. 3 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain; mix with the sauce.

By Andrew Bleiman

Ingredients

• ✓ cherry tomato
• olive oil
• chicken breast
• cayenne pepper
• salt
• black pepper
• onion
• garlic
• spinach
• coconut cream
• parmesan cheese

Instructions

1. 1 Heat oil in a large skillet over medium heat. Season chicken with cayenne, salt, and pepper. Add chicken to the hot skillet and brown for 4 minutes on each side. Remove chicken to a plate; it will not be cooked through yet.
2. 2 Add onion to the hot skillet; saute until translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add cherry tomatoes; cook until skins begin to wrinkle, about 2 minutes. Add spinach and cook until wilted, 1 to 2 minutes.
3. 3 Add coconut cream and Parmesan cheese; simmer for 7 to 10 minutes. Return chicken to the pan and simmer, basting with the sauce as it cooks, until the juices run clear, another 7 to 10 minutes.

By Angie Bergman

Ingredients

• ✓ cherry tomato
• clam juice
• olive oil
• green onion
• garlic
• anchovy
• red pepper flake
• halibut
• shrimp
• salt
• parsley
• basil
• oregano
• rosemary

Instructions

1. 1 Puree cherry tomatoes and clam juice in a blender until smooth. Press mixture through a fine-mesh strainer into a bowl.
2. 2 Combine 3 tablespoons olive oil, green onions, garlic, anchovy, and 1 pinch red pepper flakes in a cold plan. Place over medium heat. Cook and stir until garlic and onions just start to soften, about 3 minutes. Stir in the tomato mixture. Bring to a simmer over medium-high heat. Reduce heat to medium and simmer stew until color deepens, about 10 minutes.
3. 3 Add halibut and shrimp to the stew. Season with salt. Increase heat to high. Cover pan and cook until fish flakes easily with a fork, about 5 minutes. Stir in parsley, basil, oregano, and rosemary. Pour stew into a warm bowl. Drizzle in remaining olive oil and sprinkle 1 pinch red pepper flakes on top. Serve with crusty bread.

By John Mitzewich

Ingredients

• ✓ cherry tomato
• butternut squash
• olive oil
• salt
• black pepper
• avocado
• mozzarella cheese
• basil
• olive oil
• balsamic vinegar
• dijon mustard
• garlic

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
2. 2 Place butternut squash in a bowl and toss with olive oil, salt, and black pepper. Spread onto the prepared baking sheet.
3. 3 Bake in the preheated oven until tender, 25 to 30 minutes.
4. 4 Cube avocado and place in a salad bowl. Add roasted squash, tomatoes, and mozzarella cheese.
5. 5 Combine olive oil, vinegar, mustard, and garlic in a small bowl; season with salt and pepper. Pour dressing over salad and toss.

By MSLIB5

Ingredients

• ✓ cherry tomato
• romaine lettuce
• escarole
• radicchio
• red leaf lettuce
• red bell pepper
• green bell pepper
• green onion
• grapeseed oil
• balsamic vinegar
• lemon juice
• basil
• salt
• pepper

Instructions

1. 1 Combine romaine, escarole, radicchio, red leaf lettuce, cherry tomatoes, bell peppers, and green onions in a large bowl.
2. 2 Make dressing: Whisk together grapeseed oil, vinegar, lemon juice, basil, salt, and pepper in a small bowl.
3. 3 Pour dressing over salad and toss well.

By Robyn Webb

Ingredients

• ✓ cherry tomato
• fusilli pasta
• extra-virgin olive oil
• kalamata olive
• parsley
• caper
• red pepper flake
• garlic
• red wine vinegar
• eggplant
• zucchini
• red bell pepper
• onion

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and drizzle with 1 to 2 teaspoons extra-virgin olive oil. Mix to coat and set aside.
2. 2 Combine pitted olives, parsley, capers, red pepper flakes, 1/2 of the garlic, vinegar, and 1 teaspoon extra-virgin olive oil in a mini food processor. Blend to create a rough, runny paste. Set dressing aside.
3. 3 Heat 1 tablespoon extra-virgin olive oil in a nonstick skillet over medium heat. Saute eggplant until tender and browned, 8 to 10 minutes. Remove with a slotted spoon and place on paper towels to drain. Add remaining extra-virgin olive oil and saute zucchini until browned, 8 to 10 minutes. Remove with a slotted spoon and place on paper towels to soak any excess oil.
4. 4 Cook bell pepper, onion, and remaining 1/2 of the garlic in the same skillet until softened, 3 to 5 minutes. Add cherry tomatoes and heat until they begin to blister. Return eggplant and zucchini to the skillet and mix to combine. Remove from heat and transfer vegetables to a large bowl. Cool to room temperature.
5. 5 Mix pasta and dressing with the vegetables; toss to coat. Add more olive oil if necessary. Cover and refrigerate for at least 1 hour before serving.

By Buckwheat Queen