Served chilled or at room temperature, this tasty riff on caprese salad is the perfect side dish for a summer barbecue or cookout.
Author: Garlic & Zest
Ground Black Pepper
Fresh Mozzarella Cheese Ball
Aged Balsamic Vinegar
Fresh Basil Leaves
Heat the grill to a medium heat - about 425-450 degrees F (220-230 degrees C).
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.)
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.
Yellow Squash (2)
, bell pepper, and onion with the
Olive Oil (2 Tbsp)
and sprinkle lightly with
Salt (to taste)
Ground Black Pepper (to taste)
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.
Fresh Mozzarella Cheese Ball (2 2/3 cups)
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).
Use a medium platter with a rim to layer the vegetables,
Heirloom Tomato (1)
Plum Tomatoes (2)
, and mozzarella. Drizzle the
Aged Balsamic Vinegar (2 Tbsp)
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.
Sprinkle basil over the platter of vegetables. Serve at room temperature or slightly chilled. Can be made several hours before serving, covered and refrigerated.
Nutrition Per Serving
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