Summer Side Dish Recipe Contest Winner

We’ve got a Summer Side Dish Recipe Contest Winner! Well, actually, we’ve got two winners. Because I had a hard time choosing and I could eat my weight in both the recipes.

We received many delicious side dish recipes prepared with the enchanting bounty of summer produce. It was a difficult task to make our decision because you know how much we like food around here.  But in the end, we adored the fresh summer flavors and ease of preparation of these two beautiful recipes.

So let me introduce you to the first winner, Robin Daumit. 

I admit, I was chuckling after reading Robin’s submission. Her personality shines right through her writing and straight into your heart. Robin calls herself the “approachable gourmet” and adores cooking for her friends and family. Among Robin’s many talents, she also authors the blog Whisk and Dine and has a You Tube Cooking Channel.

Here is what Robin has to say about her Zucchini Pinwheels:

Hello, I am Robin Daumit. I am so excited to share my favorite, year-round side dish: Zucchini Pinwheels!

I am a bit of a health nut, but I also have a large family that likes everyday food to look and taste like gourmet food. My approach to food is likened to that of a runway model: I want it to be the center of attention, and certainly be spotted in a crowd!

I created this recipe out of the desire to both showcase its brilliant colors and flavors, yet be easy to prep early in the day, or before, so it is ready to pop in the oven while I am enjoying the most important aspect of dining: my family and friends.

Baked, colorful, healthy, squash with tomatoes and grated cheese, will have you thinking this Zucchini Pinwheel is a pizza, but instead it’s a bowl of veggies! These flavors dress well together and are certain to attract attention.

Ingredients

Serves 2

• 1 Medium Zucchini
• 1 Medium Yellow Squash
• 8 Cherry Tomatoes
• ½ Cup Pecorino Cheese
• ¼ Cup Fresh Basil Leaves
• 2 Tablespoons Olive Oil
• Salt & Pepper to taste

Preparation

Preheat oven to 350

• Brush a little olive oil into two 6-ounce individual baking dishes
• Slice the squash very thin into round coin shapes, preferably with a mandoline slicer
• Slice the squash again, in half, into half-moon shapes
• Slice cherry tomatoes into ¼ inch slices
• Chiffonade cut the basil (roll a bundle of basil into a tight cigar and slice very thin)
• Arrange the squash, tightly, in a circle inside the dish, alternating the colors into the appearance of a pinwheel
• Place half of the sliced tomatoes in the center of the squash
• Drizzle olive oil over vegetables
• Season with salt and pepper
• Sprinkle cheese heavily across and in between the slices
• Sprinkle with basil
• Bake for 20 minutes

All dressed up, and ready to dine!

Our second Summer Side Dish Recipe Contest Winner is Amber Egorov!

Amber recently made this gorgeous Balsamic Marinated Grilled Vegetables side dish to celebrate the warm weather and the arrival of June. Amber is a teacher and she always looks forward to the summertime when she can spend extra time with her children and in her kitchen. In addition to a career in education, Amber is also a mom and author of the food blog, Foodagramber.

These Balsamic Marinated Grilled Vegetables are soaked in olive oil, balsamic, and spices. Then grilled over an open flame for that perfect summertime char. Serve as your meatless main course, or alongside your favorite dish!

Servings: 4 

Ingredient

– 2 medium zucchini
– 1 medium eggplant
– 1/4 c olive oil
– 1/8 c balsamic vinegar
– 1 tsp dried basil
– sea salt and cracked pepper to taste
– fresh herbs like parsley and basil for topping

Instructions

Wash and cut vegetables into 1/4 inch thick slices. Place in a deep dish
for marinating. Sprinkle salt and pepper on both sides of the veggies.
Pour olive oil, balsamic, and dried basil into a small mixing bowl.
Whisk to combine

Pour the oil mixture over the vegetables, making sure to coat both
sides. Let sit to marinate for at least 30 minutes.

Light up the grill while the veggies soak. Once the grill is hot (I use
charcoal, so it takes some time), place the veggie slices on the grate.

Cook time depends on how hot your grill is. You want nice charred grill
marks on each side and cooked, but firm veggie slices.

Remove from the grill and return to the marinating pan with the
marinade. This will add more flavor and moisture to the vegetables.

Sprinkle with freshly chopped herbs.

Serve these Balsamic Marinated Grilled Vegetables as a main course, or
alongside your favorite dish

Thank you to everyone who entered recipes in the Summer Side Dish Recipe Contest! You are all greatly appreciated and I wish I could have chosen everyone. 

“Food is the element that brings us to the table, where life is lived, and memories are made”

Loads of love!

Karista