The Tin Lunch Box: Summery Saturday dinner

Here's what I made for dinner on Saturday!

Menu:

Grilled baguette with roasted garlic and grapeseed oil

My version of caprese salad

Grilled organic chicken kabobs with Down home with the Neely's BBQ sauce

Veggie kabobs: mushrooms, three peppers, onion

For my version of caprese salad, you will need:

Ripe Tomatoes {I buy tomatoes on the vine}

Mozerella

Fresh basil

Italian seasoning

Balsamic vinegar - for balsamic reduction

Grapeseed oil {or olive oil}

Preheat the oven to 375 degrees. Slice tops off of garlic and drizzle with oil. Wrap in tin foil and place in the oven for about 45 minutes.

Slice the tomtoes and mozerella, thick, layer the mozerella and tomato alternately, on a plate or platter.

Wash basil and layer leaves from largest to smallest and roll into a "cigar" with the largest leaf of basil on the outside. With a sharp knife, slice into basil ribbons.
Save the ends of the tomatoes and dice. Add the diced ends of tomatoes to the basil and italian seasonings, salt, and pepper. Drizzle generously with oil {most use olive oil, I use grapeseed oil} and toss with a spoon. Top the mozzarella and tomato plate evenly.

Slice the baguette in long slices, drizzle with oil, and toast on the grill until desired crunchiness. While grilling, add 1/2 cup balsamic vinegar in a saucepan on medium-high. Reduce by half {1/4 c. finished sauce} for about 15 minutes. When sauce has reduced, remove from heat and cool. When cool, drizzle moz & tomato plate generously.

Assemble on a cutting board, the grilled bread, hot roasted garlic, and caprese salad.

We also made simple veggie kabobs and BBQ chicken kabobs with Neely's BBQ sauce.

For BBQ chicken, simply salt and pepper the chicken and grill until almost done. Then take the BBQ sauce and baste each side evenly and grill about 2 minutes each side. Always soak bamboo skewers in water for 30 minutes before using so they burn less or use metal skewers.