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This recipe was inspired by what was available at the local farmers market. I stock up on produce, cook it for the week, and use the produce in various dishes. I usually purchase what looks really good, and at times I don’t always have a specific dish in mind. This particular dish has different textures, concentrated flavors, fresh components, and a nice balance of acidity from the balsamic glaze. It certainly tastes as good as it looks!

2 Tablespoons Olive Oil, divided
1-1/2 Pints Cherry Tomatoes, multi-colored (divided 1 pint-1/2 pint), all cut in half, lengthwise
1 Medium Shallot, sliced thin
1 Garlic Clove, minced
2 Patty Pan Squash, each cut into 8 wedged pieces
1/4 Cup Pesto
Salt & Pepper
Balsamic Glaze
Basil leaves for garnish

Preheat skillet, add 1 tablespoon olive oil, add shallot, turn heat to medium/low and sweat for approximately 5 minutes until translucent. Add 1 pint of tomatoes, garlic, a pinch of salt & pepper. Give it a good stir and cook down until almost all of the liquid is absorbed. Put aside. Meanwhile, toss the squash with the remaining olive oil and a pinch of salt & pepper. This can either be pan-roasted or placed on a lined sheet pan and placed in a 375° oven and roasted for about 20 minutes.

Toss the remaining 1/2 pint of tomatoes with the pesto and coat well. This dish can be assembled and served immediately, or at room temperature. As always, taste and adjust seasoning if needed. Place the cooked tomato mixture in the middle of the plate and top with the pesto-coated tomatoes on top and around the cooked tomatoes. Place the squash in each corner of the plate and drizzle with balsamic reduction and garnish with basil. Serves 3-4 as a side.

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