Tomato and Sweet Peppers Gazebo Room Bites

I've shared my love for Gazebo Room Dressing before.  If you missed it, check it out...here, http://jillievee.blogspot.com/2012/06/gazebo-room-dressing.html

There's more.  I neglected to mention the obsession I eat several times per week.  All. Summer. Long.

These little beauties are grape tomatoes.  Halved and seeded, just because I'm 12 years old and don't like seeds.  Keep them if you're a grownup!  They're just not my thing.  Actually scooping them out with a strawberry huller makes a yummy little cavern for the Gazebo Room Dressing to nestle into.  See?

Give the Gazebo Room a good shake, all the happy bits sink to the bottom when you're not looking!  You can use Balsamic or Greek, both are wonderful.  Squirt a little all over your tomato caverns. 

Grab a few basil leaves out of your garden.  Please tell me you have basil in your garden!  Rinse the leaves and stack them.  Slice into thin ribbons and sprinkle them about so there's a ribbon or two on each tomato!

Sprinkle with shredded mozzarella cheese.  Sprinkle with salt and pepper if you like.  I like!

  

Bake at 350* until the cheese is melted!

Since we have been very successful in our sweet pepper production these last few years, I've adapted this snack to include peppers!  Same deal, halved (or quartered) and seeded.  We pick them young so they'll cook quickly.  Then a squirt of Gazebo Room and some basil ribbons.  The only difference is the cheese.  I prefer a yellow cheese.  Mozzarella just doesn't seem to "go".  I use Monterey Jack.  For some reason I don't use shredded cheese on these, just tear the sliced cheese into small pieces.  I have never claimed to make sense!

p.s. if you're grilling, just toss them on some aluminum foil a few minutes before the rest of your food is ready.  If they're melty, they're ready!

Gazebo Room Dressing

I love summer!  If I had to pick 2 things that I love most, I'd say baseball and fresh veggies!  And grilling.  I'll have to have 3 things!  Our grill was getting cantankerous after last summer and wasn't working well when we covered her for winter much sooner than I was ready.  But alas, miracles do happen!  I fired her up and she works!  

If you have never had Gazebo Room dressing.  You must.  "Gazebo Room dressing and marinade. Your taste buds will never be the same".  The jingle doesn't lie!  It was invented right here in South Central Pennsylvania and was the house salad dressing of the Gazebo Room Restaurant in Harrisburg Pennsylvania until the owner's sons decided to bottle and sell it!  The website shows that it's available all over the east coast, even as far as Texas.  AND you can order online at www.gazeboroom.com.  I am not receiving any reimbursement or free dressing for this endorsement.  I'm just food obsessed! 

Tonight I tossed a bunch of veggies in the grill pan with some Gazebo Room Greek.  Mushrooms are the best because they absorb the yummy goodness.  I used onions, mushrooms, carrots and green beans!  Cut the mushrooms in half and quarter the carrots (I use real ones, not "baby" carrots).  The thicker the pieces, the longer the carrot will need to cook.  Cut the tips off of the fresh green beans.  Saute for 15 minutes or so over a medium grill until they start to soften up and brown a bit.  I recommend adding the onions a little later or they'll burn.  Like mine did...do as I say, not as I do!

It's also wonderful on chicken!  Thaw and flatten some chicken tenders in a zipper bag.  Then, dump some Gazebo Room Balsamic Vinaigrette (Greek is good too) in there for a few minutes while the grill gets hot.  Grill for just a few minutes on each side.  Easiest meal ever! 

They also sell a Greek Lite version.  I haven't tried it, don't really plan to.  I never said I was a role model!

When my cucumbers come in, watch out!  I'll be living on a salad of cucumber, tomato, basil, feta cheese and Greek dressing!  My mouth is watering just thinking about it!  Oh and it's really good on grilled zucchini.  Had that last night!