Grilled Vegetable Caprese
User Reviews
5
Grilled Vegetable Caprese
Description
This recipe involves slicing medium zucchini, yellow squash, and bell peppers into quarter-inch planks or flattened pieces, while the Vidalia onion is kept intact using a wooden skewer to hold its rings together during grilling. After lightly oiling and seasoning with salt and pepper, the vegetables are grilled over medium-high heat until softened and marked with a light char.
Fresh heirloom and plum tomatoes are sliced similarly and paired with thin mozzarella slices, forming the classic caprese components. The grilled vegetables add smoky depth and a warm texture contrast to the creamy cheese and fresh tomatoes. A drizzle of aged balsamic vinegar and fresh basil leaves elevate the dish with tang, sweetness, and herbal notes.
This serving style works well as a light main dish or side salad, suitable for warm weather meals or as part of a larger spread.
Ingredients
- 2 medium zucchini sliced into 1/4" thick vertical planks
- 2 medium yellow squash sliced into 1/4" thick vertical planks
- 2 bell pepper sweet variety
- 1 large vidalia onion sliced crosswise into 1/4" thick slices
- 2 tablespoons olive oil
- prinkle salt
- prinkle black pepper
- 1 large heirloom tomato sliced into 1/4" thick slices
- 2 plum tomatoes sliced into 1/4" thick slices
- 1 pound mozzarella cheese fresh
- 2 tablespoons balsamic vinegar aged
- 4-5 leaves basil fresh
Instructions
- Heat the grill to a medium heat - about 425°-450°.
- Depress a 4" wooden skewer into the side of the sliced vidalia onion 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 so that its 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.
- Brush the zucchini, squash, peppers and onion with the olive oil and sprinkle lightly with salt and pepper.
- 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.
- Slice the mozzarella into 1/4" slices and if you'd like a more uniform look - use a small 2" 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, tomatoes and mozzarella. Drizzle the the aged balsamic.
- Stack the basil leaves on top of one another and roll into a tight "cigar" shape. Thinly slice the basil, crosswise to create a chiffonade and sprinkle over the platter of vegetables. Serve at room temperature or slightly chilled.
- Serve at room temperature or slightly chilled. Can be made several hours before serving, covered and refrigerated.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 224 kcal
% Daily Value*
| Calories | 224kcal | 11% |
| Carbohydrates | 5g | 2% |
| Protein | 13g | 26% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 44mg | 15% |
| Sodium | 362mg | 15% |
| Potassium | 348mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 750IU | 15% |
| Vitamin C | 19.7mg | 22% |
| Calcium | 303mg | 30% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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