Grilled Vegetable Tomato Mozzarella Caprese

12 INGREDIENTS • 9 STEPS • 25MINS

Grilled Vegetable Tomato Mozzarella Caprese

Recipe

5.0

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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Grilled Vegetable Tomato Mozzarella Caprese

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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

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

2

Medium Zucchini

sliced into 1/4-inch vertical planks

2

Medium Yellow Squash

sliced into 1/4-inch vertical planks

2

1

Large Vidalia Onion

sliced crosswise into 1/4-inch thick slices

2 Tbsp

to taste

to taste

Ground Black Pepper

1

Large Heirloom Tomato

sliced into 1/4-inch slices

2

sliced into 1/4-inch slices

2 2/3 cups

Fresh Mozzarella Cheese Ball

2 Tbsp

Aged Balsamic Vinegar

4

Fresh Basil Leaves

Nutrition Per Serving

VIEW ALL

Calories

223

Fat

13.1 g

Protein

13.5 g

Carbs

12.5 g

Love This Recipe?

Grilled Vegetable Tomato Mozzarella Caprese

Save

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.

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