Served chilled or at room temperature, this tasty riff on caprese salad is the perfect side dish for a summer barbecue or cookout.
Total Time
25min
5.0
1 Rating
Author: Garlic & Zest
Servings:
8
Ingredients
•
2
Medium
Zucchini
•
2
Medium
Yellow Squash
•
2
Bell Peppers
•
1
Large
Vidalia Onion
•
2
Tbsp
Olive Oil
•
to taste
Salt
•
to taste
Ground Black Pepper
•
1
Large
Heirloom Tomato
•
2
Plum Tomatoes
•
2 2/3
cups
Fresh Mozzarella Cheese Ball
•
2
Tbsp
Aged Balsamic Vinegar
•
4
Fresh Basil Leaves
Cooking Instructions
1.
Heat the grill to a medium heat - about 425-450 degrees F (220-230 degrees C).
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.)
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.
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).
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.
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).
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).
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.
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.
Nutrition Per Serving
CALORIES
223
FAT
13.1 g
PROTEIN
13.5 g
CARBS
12.5 g
You're one smart cookie! 🍪
In order to enhance your experience, SideChef uses cookies. By clicking “ACCEPT” you agree to the storing of cookies on your device. You can withdraw your consent at any time by visiting our
Cookie Policy
on our website.
Accept
Reject
Thank You! 😀
To revoke your consent, please clear your browser cookies and refresh the page.
Use the code SIDECHEF for $10 off your first $50 shoppable recipe order.
* Offer valid for first order only for Walmart Pickup & Delivery service, at participating stores in the United States. Minimum order of $50. Offer not transferable, and void where prohibited by law. Does not apply to alcohol purchases. Customer responsible for all applicable taxes. Offer subject to change or expire without notice.