Cooking Instructions
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Step 1
Heat the grill to a medium heat - about 425-450 degrees F (220-230 degrees C).
Step 2
Depress a 4-inch wooden skewer into the side of the sliced
Vidalia Onion (1)
so that it pierces all the interior rings and holds them together like a lollipop (that's so the onion doesn't fall apart and slip through the grill grates.)
Step 3
Use a sharp knife to trim the top and bottom of the
Bell Peppers (2)
so that it's hollow when you look through it. Make a slit along one side of the pepper and lay it flat on a cutting board. Trim the ribs and seeds from the pepper and discard.
Step 4
Brush the
Zucchini (2)
,
Yellow Squash (2)
, bell pepper, and onion with the
Olive Oil (30 mL)
and sprinkle lightly with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 5
Place the vegetables on the grill and cook for 2-3 minutes on the first side before flipping them and grilling for an additional 2 minutes on the other side. Transfer the grilled vegetables to a sheet pan to rest.
Step 6
Slice the
Fresh Mozzarella Cheese Ball (455 g)
into 1/4-inch slices. If you'd like a more uniform look - use a small 2-inch biscuit cutter to cut the mozzarella into rounds (the leftover bits are for the chef to enjoy).
Step 7
Use a medium platter with a rim to layer the vegetables,
Heirloom Tomato (1)
,
Plum Tomatoes (2)
, and mozzarella. Drizzle the
Aged Balsamic Vinegar (30 mL)
.
Step 8
Stack the
Fresh Basil Leaves (4)
on top of one another and roll into a tight "cigar" shape. Thinly slice the basil, crosswise to create a chiffonade.
Step 9
Sprinkle basil over the platter of vegetables. Serve at room temperature or slightly chilled. Can be made several hours before serving, covered and refrigerated.
