I was especially curious to see how the girls responded to the all of the restaurant food versus food from our kitchen. After two days, they were hankering for a peanut butter and honey sandwich which they gladly ate for dinner at the condo that first night. The next morning, they both ate bananas even though neither one of the kids has eaten a banana at home for months (after suddenly declaring one day, "I don't like bananas anymore"). It's amazing how fresh-fruit deprivation affected them!
I did learn that whenever we vacation somewhere, we definitely need a kitchen. This kind of makes me laugh because whenever I'd go on vacation as a child, my mother would make a point to NOT cook at all costs -- and here I am the exact opposite.
The following recipe has helped us get back into our natural and organic diet. It's light, fresh and full of flavor -- a great combination for summer.
Cappellini with Zucchini and Tomatoes
4 small zucchini
1/4 cup olive oil, divided
4 medium tomatoes
1/4 cup oil-packed sun dried tomatoes, drained and chopped
1 lb cappellini
3 Tablespoons chopped fresh basil
1 cup freshly grated Parmesan cheese (about 2 oz)
salt and pepper
1. Heat an outdoor grill per manufacturer's instructions.
2. Prep the vegetables: slice the zucchini 1/4 in. thick lengthwise. On a large baking sheet, baste the zucchini with 2 Tablespoons olive oil on each side and sprinkle with salt and pepper. Core the tomatoes and slice 1/4 in. thick. Salt and pepper each slice.
3. Grill the vegetables, turning once, until slightly charred and tender, about 10-15 minutes. Meanwhile, bring a stockpot full of water to a boil and cook cappellini until al dente. Reserve 1 cup of the pasta water, then drain pasta.
4. Slice grilled zucchini into 1-inch pieces and tomatoes into 1/2-inch pieces and place in a large bowl. Add sun dried tomatoes and remaining 2 Tablespoons olive oil. Add pasta and toss to coat. If needed, use reserved pasta water in small amounts at a time to loosen cappellini.
5. Combine basil and Parmesan to pasta and toss to coat. Salt and pepper to taste. Serve.