3 chicken breasts (cubed)

5 to 6 sausages

8 to 10 thin slices of pancetta Sauce

20 cherry tomatoes (cut in half)

Handful of fresh basil (chopped)

4 tablespoons Bertolli Extra Light Tasting Olive Oil

Salt and pepper (to taste)

Alternate pieces of chicken and sausage on metal or bamboo skewers and brush with olive oil. Wrap skewers with slices of pancetta, approximately two pieces per skewer.

Place on grill. Grill until chicken is cooked, approximately 5 to 10 minutes.

In a cast iron pan on grill, place cut tomatoes, basil and olive oil. Saut¨¨ until tomatoes are almost stewed. Season with salt and pepper.

Place the cooked skewers on a plate and top with cherry tomato sauce. Garnish with fresh chopped basil.

Note: If using bamboo skewers, soak skewers in water for one-half to one hour, to avoid burning on the grill.

6 Roma tomatoes

4 zucchini

Bertolli Extra Virgin Olive Oil

2 garlic cloves, minced

Salt and pepper (to taste)

2 6-ounce balls of buffalo mozzarella, cut into 3/4-inch slices

Approximately 10 large leaves of fresh basil

Shaved Parmesan cheese Dressing

1 tablespoon balsamic vinegar

1/2 cup Bertolli Extra Virgin Olive Oil

1 clove garlic, minced

1/2 teaspoon paprika

Cut tomatoes into 1/2-inch slices, and zucchini lengthwise into 1/8-inch ribbons. Season both with minced garlic, salt and pepper and drizzle with olive oil. Roast on grill with cut side up for about 10 minutes, or until nice and evenly roasted.

To assemble the salad:

Place the tomato, zucchini (folded) and mozzarella on top of each other, like a tower, with a basil leaf in between layers. Season layers with salt and pepper and a drizzle of dressing. Sprinkle with shaved Parmesan on top.