makes 4 servings
For the tapanade:
1 clove garlic, peeled
3 C green olives, roughly chopped (one 6 oz can will do)
3 T capers, drained
1 T dijon mustard
1 T red wine vinegar
1/4 t crushed red pepper
1/4 C olive oil
1. Place the garlic clove in the bowl of a food processor and chop.
2. Add 2 C green olives, capers, dijon mustard, red wine vinegar, and crushed red pepper to the food processor. Pulse 6 times to roughly chop the ingredients.
3. Slowly pour in the olive oil until a coarse puree forms.
4. Place the tapenade into a small container with a lid and stir in the remaining one cup of olives.
5. Cover and place in the refrigerator.
For the toasted tomatoes, zucchini, and yellow squash:
1 medium zucchini, rinsed and dried
1 medium yellow squash, rinsed and dried
12 cherry tomatoes, rinsed and dried
2 T olive oil
1 T balsamic vinaigrette
1 t dried oregano
fine sea salt
freshly ground black pepper
1. Preheat the oven to 425 degrees.
2. Cut the ends off the zucchini and squash and then chop into 1/2" rounds. Place into a large bowl.
3. Halve the cherry tomatoes and add to the bowl.
4. Add in the olive oil and balsamic vinaigrette; stir gently to combine.
5. Add in the oregano and season with salt and pepper.
6. Pour the veggies into a 9"x13" glass baking dish. Make sure all the tomatoes are placed cut-side up in the dish.
7. Roast in the oven for 20-25 minutes. Flip the zucchini and squash midway through the cooking time.
8. Remove from the oven and allow to cool.
To Put it All Together:
8 oz pasta (I used penne)
fine sea salt
8 fresh mozzarella balls
olive oil
fine sea salt
freshly ground black pepper
1. Bring a large pot of water to a boil. Add in a pinch of sea salt and the pasta. Cook the pasta according to the manufacturer's instructions.
2. While the pasta is cooking, cut the fresh mozzarella into quarters. Set aside.
3. When the pasta is finished cooking, remove from the water and drain. Place the drained pasta in a large mixing bowl. Drizzle about 1/2 T of olive oil over the pasta, and stir to combine. Allow the pasta to cool, stirring occasionally.
4. Add in the roasted vegetables to the pasta; stir to combine. Stir in about 3 T of the olive tapenade. Add in the mozzarella and gently toss to combine all the ingredients.
5. Season with sea salt and freshly ground pepper to taste.