The original Caprese salad consists of mozzarella, tomato, and basil, but my take adds grilled vegetables and homemade pesto for a hearty twist.

Recipe by Oxmoor House October 2013

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Oxmoor House

Recipe Summary

total:
45 mins
Yield:
Serves 6 (serving size: 1/6 of salad and about 3 tablespoons pesto)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

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

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

  • 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.

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

Source

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Nutrition Facts

295 calories; fat 21.2g; saturated fat 6.4g; mono fat 10g; poly fat 3.7g; protein 14.6g; carbohydrates 17g; fiber 5.3g; cholesterol 21mg; iron 1.3mg; sodium 389mg; calcium 330mg.