The original Caprese salad consists of mozzarella, tomato, and basil, but my take adds grilled vegetables and homemade pesto for a hearty twist.
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
1 (1-pound) eggplant, cut diagonally into 1/2-inch thick slices
1 large red onion, cut into 1/2-inch slices
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
How to Make It
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.
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.