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RECIPE
12 INGREDIENTS 9 STEPS 25min

Grilled Vegetable Tomato Mozzarella Caprese

5.0
1 Ratings
Served chilled or at room temperature, this tasty riff on caprese salad is the perfect side dish for a summer barbecue or cookout.
Grilled Vegetable Tomato Mozzarella Caprese Recipe | SideChef
Served chilled or at room temperature, this tasty riff on caprese salad is the perfect side dish for a summer barbecue or cookout.
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
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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
25min
Total Time
$1.17
Cost Per Serving

Ingredients

Servings
8
US / METRIC
2
Medium Zucchini
sliced into 1/4-inch vertical planks
2
Medium Yellow Squash
sliced into 1/4-inch vertical planks
1
Large Vidalia Onion
sliced crosswise into 1/4-inch thick slices
to taste
1
sliced into 1/4-inch slices
2
sliced into 1/4-inch slices
2 Tbsp
Aged Balsamic Vinegar
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Nutrition Per Serving

VIEW ALL
CALORIES
223
FAT
13.1 g
PROTEIN
13.5 g
CARBS
12.5 g

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 (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 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 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.
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Nutrition Per Serving
Calories
223
% Daily Value*
Fat
13.1 g
17%
Saturated Fat
7.2 g
36%
Trans Fat
0.0 g
--
Cholesterol
38.0 mg
13%
Carbohydrates
12.5 g
5%
Fiber
2.7 g
10%
Sugars
8.8 g
--
Protein
13.5 g
27%
Sodium
130.6 mg
6%
Vitamin D
--
--
Calcium
225.2 mg
17%
Iron
0.9 mg
5%
Potassium
230.5 mg
5%
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