Yellow Squash with Ricotta Salata and Grilled Tomatoes
- 2 bamboo skewers
- 1 dozen cherry tomatoes
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- salt and pepper to taste
- 2 garlic cloves finely minced
- 1 large garlic clove minced
- 1 pinch red pepper flakes
- 2 yellow squashes julienned or spiralized (Blade C)
- 1.5 tablespoons chopped basil
- 1 oz shaved ricotta salata
Soak 2 bamboo skewers in water for 30 minutes (if using a grill.)
While skewers are soaking, place the tomatoes in a bowl with 1 tablespoon of the olive oil, balsamic and garlic and season with salt and pepper. Let marinade for 10 minutes.
While tomatoes are marinating, spiralize or julienne your squashes. Set aside.
Once skewers are finished soaking (if applicable), place 6 marinated tomatoes on each skewer.
If using a grill:
Heat up a grill to medium/high heat. Grill tomatoes for 3-4 minutes or until they are cooked. Set aside on a plate, covered with tinfoil.
If using a grill pan or skillet:
Place a large grill pan or skillet over medium heat. Once the pan is heated, add on the skewers. Cook for 2 minutes, flip over and cook another 2-3 minutes or until tomatoes are cooked. Set aside on a plate, covered with tinfoil.
Once the tomatoes are cooked, place a large skillet over medium heat and add in the other tablespoon of olive oil. Once the oil heats, add in the garlic, red pepper flakes and cook for 30 seconds or until fragrant. Add in the squash noodles and basil and toss for 2-3 minutes or until al dente.
Divide the squash noodles into two bowls and top each with a tomato skewer and the ricotta salata. Top with freshly cracked pepper.