When you think of what a catered party might look like, what’s the first thing that comes to mind? If you imagined shiny serving pieces and servers in head-to-toe black, you’re not entirely wrong. Of course, I love a miniature beef wellington or bite-sized chicken cordon bleu as much as the next girl, but I’ve often longed for a catering option that’s a bit more on the pulse of what I love to eat, and served in a way that’s slightly less glossy. Enter Austin’s Contigo Catering. Not unlike Contigo the restaurant (owned by these two and one of our favorite places in town), Contigo Catering is all about family-style dining, kicking back with friends, and losing track of time. So with the holiday season just around the corner, we tracked down the Contigo Catering team to get our hands on some recipes from their thoughtful menu… specifically, some easy breezy appetizers that are both simple and delicious enough for holiday entertaining. Scroll down to see how to make this Zucchini with Roasted Tomatoes and Arugula, and click here for their Deviled Eggs with Brisket and Herbs recipe.
Photos by Kate LeSueur
- 4 roma tomatoes, halved horizontally
- 4 tablespoons white sugar
- 8 sprigs of thyme
- 6 baby zucchini, cut in half horizontally
- 1/4 cup olive oil
- 1/8 cup red wine vinegar
- salt and pepper
- arugula, to garnish
- Prepare the Tomatoes. Preheat the oven to 375 degrees. In a bowl, toss the tomatoes with the sugar. On a baking sheet, place the tomatoes skin side down. Put a sprig of thyme on each tomato and roast in the oven for 20 minutes. Discard the thyme. Place the tomatoes in a food processor, blend the tomatoes until smooth, reserve.
- Marinate the Zucchini. Preheat an outdoor grill. In a bowl, mix together the olive oil and vinegar, salt & pepper to taste. The vinaigrette will be broken, don’t worry. Using half the vinaigrette, marinate the zucchini for 10 minutes. Grill the zucchini, seed side down, until tender. If grill is unavailable, use a cast iron pan on the stove and sear the zucchini until tender.
- Ready to serve. Arrange the zucchini on a platter. Drizzle the tomato sauce over the zucchini and around the platter for presentation. Toss the arugula with the remaining vinaigrette and garnish the platter.