Grilled Vegetable Caprese with Pesto

oh-Grilled Vegetable Caprese with Pesto Recipe
Photo: Oxmoor House
The original Caprese salad consists of mozzarella, tomato, and basil, but my take adds grilled vegetables and homemade pesto for a hearty twist.

Yield:

Serves 6 (serving size: 1/6 of salad and about 3 tablespoons pesto)

Recipe from

Recipe Time

Total: 45 Minutes

Nutritional 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

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

Preparation

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.

Note:

Cooking Light Lighten Up, America!

October 2013
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