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Grilled Vegetable Tomato Mozzarella Caprese
Recipe

12 INGREDIENTS • 9 STEPS • 25MINS

Grilled Vegetable Tomato Mozzarella Caprese

5
1 rating
Served chilled or at room temperature, this tasty riff on caprese salad is the perfect side dish for a summer barbecue or cookout.
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Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com
Served chilled or at room temperature, this tasty riff on caprese salad is the perfect side dish for a summer barbecue or cookout.
25MINS
Total Time
$1.17
Cost Per Serving
Ingredients
Servings
8
US / Metric
Zucchini
2
Medium Zucchini
sliced into 1/4-inch vertical planks
Yellow Squash
2
Medium Yellow Squash
sliced into 1/4-inch vertical planks
Vidalia Onion
1
Large Vidalia Onion
sliced crosswise into 1/4-inch thick slices
Olive Oil
2 Tbsp
Salt
to taste
Heirloom Tomato
1
Large Heirloom Tomato
sliced into 1/4-inch slices
Plum Tomato
2
Plum Tomatoes
sliced into 1/4-inch slices
Aged Balsamic Vinegar
2 Tbsp
Aged Balsamic Vinegar
Nutrition Per Serving
VIEW ALL
Calories
223
Fat
13.1 g
Protein
13.5 g
Carbs
12.5 g
Add to plan
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Grilled Vegetable Tomato Mozzarella Caprese
Save
author_avatar
Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com
Cooking InstructionsHide images
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 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 (2 Tbsp) and sprinkle lightly with Salt (to taste) and Ground Black Pepper (to taste).
step 4 Brush the Zucchini (2), Yellow Squash (2), bell pepper, and onion with the Olive Oil (2 Tbsp) 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 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 (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).
step 6 Slice the 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).
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 (2 Tbsp).
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 (2 Tbsp).
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.
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.
Tags
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American
Gluten-Free
BBQ
Lunch
Keto
Low-Carb
Healthy
Shellfish-Free
Dinner
Vegetarian
Salad
Summer
Vegetables
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