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Grilled Vegetable Caprese
Served chilled or at room temperature, this tasty riff on caprese salad is the perfect side dish for a summer barbecue or cookout.
Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 8
Calories: 224 kcal
Course:
Side Dish , Salad
Cuisine:
American
Ingredients
- 2 medium zucchini sliced into 1/4" thick vertical planks
- 2 medium yellow squash sliced into 1/4" thick vertical planks
- 2 sweet bell peppers
- 1 large vidalia onion sliced crosswise into 1/4" thick slices
- 2 tablespoons olive oil
- sprinkle salt and pepper
- 1 large heirloom tomato sliced into 1/4" thick slices
- 2 plum tomatoes sliced into 1/4" thick slices
- 1 pound fresh mozzarella cheese
- 2 tablespoons aged balsamic vinegar
- 4-5 leaves fresh basil
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.
Cup of Yum
Nutrition Information
Calories
224kcal
(11%)
Carbohydrates
5g
(2%)
Protein
13g
(26%)
Fat
16g
(25%)
Saturated Fat
8g
(40%)
Cholesterol
44mg
(15%)
Sodium
362mg
(15%)
Potassium
348mg
(10%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
750IU
(15%)
Vitamin C
19.7mg
(22%)
Calcium
303mg
(30%)
Iron
0.7mg
(4%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 224
% 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.