Turn ordinary oats into a legendary anytime meal by mixing in shredded zucchini and topping with Greek-inspired ingredients including Balsamic tomatoes, feta and pine nuts.
6 ounces grape tomatoes, cut in half lengthwise
¼ cup Balsamic Vinaigrette Dressing & Marinade from Lighthouse
Salt & pepper to season
2/3 cups steel cut oats
2 cups water
1 cup grated zucchini (approx. 1 medium)
1 tablespoon Instantly Fresh Italian Herbs
½ teaspoon garlic salt
½ cup fat-free plain Greek Yogurt
1-ounce Feta Cheese Crumbles from Simply Artisan Reserve
1 tablespoon toasted pine nuts
Additional Balsamic Vinaigrette Dressing & Marinade, if desired
Preheat oven to 400 F degrees.
Place halved tomatoes in small bowl and gently toss with dressing. Arrange tomatoes, cut side up, on rimmed baking sheet, drizzling with any leftover dressing in bowl.
Roast tomatoes for 20 minutes, or until beginning to shrivel and caramelize. Remove from heat and loosen with spatula. Set aside.
While tomatoes roast, start oats on stovetop by adding oats and water to pot and brining to a boil. Once boiling, reduce heat and simmer for approximately 15 minutes or until becoming tender and thickened.
While oats cooking, shred zucchini with a box grater and wring out any excess liquid in a clean dish cloth.
Stir zucchini, salt and Italian Herb Blend into pot a continue to cook for 2 more minutes.
Remove from heat and stir in Greek yogurt.
Divide among two bowls and top with equal portion of roasted tomatoes, feta cheese crumbles, pine nuts and additional balsamic vinaigrette (if desired).