Grape Tomato Galore!

Take advantage of grape tomato abundance at the CCG Farm this year and try out this recipe - a perfect side for any outdoor party, or add some grilled chicken and make it a meal of its own! Grilled Tomato Panzanella Ingredients High-heat cooking oil (sunflower or grape seed oil) 1 9-oz loaf of whole-grain bread, cut into 1 1/4 inch cubes 2 cups grapes tomatoes 3 Tbsp olive oil, divided 1/4 cup balsamic vinegar 1/2 tsp garlic powder 1/2 tsp dried Italian seasoning 1/4 cup lightly packed fresh basil leaves, chopped 8 metal or wooden skewers (soaked if using wooden)

Instructions Preheat grill to medium and lightly oil grate. To a large bowl, add bread and tomatoes. Drizzle 2 Tbsp olive oil over top and toss to coat. Thread bread cubes onto skewers. Thread tomatoes onto separate skewers.

Add bread skewers to grill. Grill bread, turning frequently, until toasted and golden on all sides, 5-6 minutes. About 2 minutes before bread is fully toasted, add tomato skewers to grill. Grill tomatoes for 1-2 minutes, turning frequently, until softened and very lightly blistered. Slide bread off skewers and transfer to a large bowl. Gently slide tomatoes off skewers into a bowl with bread.

In a small bowl, whisk together vinegar, remaining 1 Tbsp of olive oil, garlic powder, and Italian seasoning.

Drizzle vinegar mixture over bread and tomatoes and toss to coat. Gently stir in basil.

Try it out and let us know what you think!

Annie McLeod