It seems as though, lately, I have been somewhat of a grilling machine. I just can’t stop! With this month’s love bloghop theme being #tomatolove, I knew right away that the first recipe would involve grilling them; but, I wasn’t sure exactly how I was going to use them after the preparation. I have a few different ideas, but I’ll make them later this month once I’ve made a few trips to the farmers market.
First off, these stacks may look a little fancy, but they are super easy to make and put together. They make for a great appetizer for an outdoor dinner party or BBQ, and as I experienced last night, people will be pretty impressed by their presentation (just make sure to not relay how easy they were to make ;)). As you can see, you can interchange the veggies to whatever you prefer most, as long as you can cut it into somewhat of a circular shape.
I was able to use some more zucchini from my garden, thankfully; I’ve been giving these damn things away! Before this recipe, I had never tasted grilled avocado, but now I feel like this will be a common occurrence for the rest of the season. All of these grilled veggies paired with a little homemade BBQ sauce and a light, smoky almond cream make for a winning combination.