Grilled Cantaloupe and Zucchini with Pesto and finished with Balsamic Vinegar

This is a favorite recipe from one of Greg’s and my favorite restaurants in Iowa City, Iowa. An intimate little restaurant serving only local fare.

Ingredients:

  • One small ripe Cantaloupe

  • One small Zucchini

  • A jar of your favorite or homemade pesto

  • High quality balsamic vinegar

Recipe:

  1. Slice cantaloupe and zucchini into thin horizontal slices.

  2. Brush with balsamic vinegar and grill until grill marks appear.

  3. Layer cantaloupe and zucchini one on top of the other.

  4. Drizzle with pesto and finish with balsamic vinegar.

I hope you enjoy a little bit of the Midwest.

Rosemary Hallmark