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Grilled Vegetable Caprese with Pesto

Photo: Oxmoor House
Total time 45 mins
Yield Serves 6 (serving size: 1/6 of salad and about 3 tablespoons pesto)
The original Caprese salad consists of mozzarella, tomato, and basil, but my take adds grilled vegetables and homemade pesto for a hearty twist.

Ingredients

  • Pesto:
  • 2 large garlic cloves
  • 1/4 cup walnuts, toasted
  • 1 (1-ounce) package fresh basil, stems removed
  • 1/2 cup (2 ounces) grated fresh Parmesan cheese
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup white balsamic vinegar
  • 2 tablespoons water
  • Salad:
  • 1 (1-pound) eggplant, cut diagonally into 1/2-inch thick slices
  • 1 large red onion, cut into 1/2-inch slices
  • Cooking spray
  • 1 pound zucchini, diagonally cut into 1/2-inch-thick slices
  • 1 pound yellow squash, diagonally cut into 1/2-inch-thick slices
  • 2 cups cherry tomatoes
  • 2 (12-inch) metal skewers
  • 5 ounces bocconcini mozzarella cheese, sliced
  • 1/4 teaspoon kosher salt

Nutrition Information

  • calories 295
  • fat 21.2 g
  • satfat 6.4 g
  • monofat 10 g
  • polyfat 3.7 g
  • protein 14.6 g
  • carbohydrate 17 g
  • fiber 5.3 g
  • cholesterol 21 mg
  • iron 1.3 mg
  • sodium 389 mg
  • calcium 330 mg

How to Make It

  1. To prepare pesto, drop garlic through food chute with food processor on; process until minced. Add walnuts and basil; process until finely ground. Add cheese and next 3 ingredients (through water); process until smooth. Transfer to a small bowl; cover and chill.

  2. To prepare salad, preheat grill to medium-high heat.

  3. Place eggplant and onion on grill rack coated with cooking spray; cover and grill 6 to 8 minutes or until tender. Remove from grill.

  4. Place zucchini and yellow squash on grill rack; cover and grill 4 to 6 minutes or until tender. Remove from grill.

  5. Thread tomatoes evenly onto skewers; coat with cooking spray. Place skewers on grill rack; cover and grill 5 to 7 minutes or until tender. Remove tomatoes from skewers.

  6. Arrange vegetables, tomatoes, and cheese on a large platter; drizzle 1/2 cup pesto over salad, and sprinkle with salt. Serve with remaining pesto.

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