Grilled Eggplant and Zucchini Caprese

Grilled Eggplant and Zucchini Caprese

Ingredients:

Directions:

  1. Preheat the grill to 350 degrees.

  2. Leaving the skin on both, cut the eggplant into 1/2 inch thick slices and cut the zucchini in half crosswise. Cut each half of the zucchini into 1/4 inch thick slices.

  3. Lay the eggplant and zucchini slices on a baking sheet. Brush both sides with olive oil and season with salt and pepper.

  4. Transfer to grill and grill until the vegetables are tender, but not overcooked, about 4 minutes per side for the eggplant and 3 minutes per side for the zucchini.

  5. In the last 30 seconds of cooking, divide the mozzarella evenly and top the eggplant rounds. Re-close the barbecue lid and cook for additional 30 seconds, or until the mozzarella is melted onto the eggplant.

  6. Lay one eggplant round on a large platter. Top with 1 tsp pasta sauce. Next, add a pinch of basil, then add a slice of zucchini.

  7. Continue stacking in this order, ending with an eggplant round and pasta sauce. Spoon any remaining pasta sauce on top of the assembly.

  8. Serve immediately.

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