Thanks so much for getting behind us in these crazy times! Proudly made in small batches with love on the Canadian prairies!
August 24, 2016
This is a recipe that hits 2 zucchinis with one stone. . .so to speak!
On Day 1 you grill these zuccs on the BBQ (recipe below) and on Day 2 you use the leftovers to make this Saweet Zalad. . .that’s zucchini speak for one sweet salad;)
Cut 2 medium Zucchinis or one gigantatron Zucchini into rounds about ¼ inch thick.
In a separate bowl mix the following:
¼ cup olive oil
2 cloves crushed garlic
1 tablespoon of oregano
1 tablespoon of fresh lemon juice with a bit of shaved rind if you are feeling it!
Salt and pepper to taste
Throw on the grill on medium heat and proceed to brush mixture onto the rounds. Flip after about 4 minutes and apply mixture to other side. Flip once more at the end and do a second coating along with some shaved parmesan cheese if you are the cheesy type! Let the cheese melt for about a minute and remove from the grill!
I find each BBQ different so keep an eye on these guys. . .it should only take 10 minutes or so. You want them to be firm but cooked!
2 cups of chopped grilled zucchini
¼ cup feta cheese (if extra spills in, we won’t tell ;)
2 cup cherry tomatoes quartered
¼ cup chopped onion
1/3 cup of fresh garden beans chopped into 1 inch pieces
¼ cup sunflower seeds
1 avocado chopped
Fresh chopped basil
Combine above ingredients and sprinkle with your fave balsamic vinegar and olive oil!
Comments will be approved before showing up.
November 30, 2019
Sign up for our newsletter & get 15% OFF your next order! Plus hear about sales and promos first. Don't worry, we won't spam! We send emails when we have a sale, a new product, or something exciting to share!
WE GROW FOOD. WE GET OUTSIDE AND MUCK IT UP! WE SWING FROM TREES AND SING IN THE RAIN.
We are about loving life and nourishing our bodies so we can jump, fight, twirl, bike, paddle, run, climb, and roar our way into the next adventure!
We love to follow along on your adventures! Use #gorpbar or tag us at @gorpbar!