Grilled Vegetable Caprese with Pesto

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)
Total:
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Total: 45 Minutes

Nutritional Information

Amount per serving
  • Calories: 295
  • Fat: 21.2g
  • Saturated fat: 6.4g
  • Monounsaturated fat: 10g
  • Polyunsaturated fat: 3.7g
  • Protein: 14.6g
  • Carbohydrate: 17g
  • Fiber: 5.3g
  • Cholesterol: 21mg
  • Iron: 1.3mg
  • Sodium: 389mg
  • Calcium: 330mg

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. 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. 2. To prepare salad, preheat grill to medium-high heat.
  3. 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. 4. Place zucchini and yellow squash on grill rack; cover and grill 4 to 6 minutes or until tender. Remove from grill.
  5. 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. 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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