This Caprese appetizer made with grilled eggplant, zucchini, and Frantoia Italian Olive Oil will be a crowd-pleaser every time. Add fresh basil and pasta sauce on top and you are ready to enjoy with family and friends.
Servings: 6
Prep Time: 25 mins
Cook Time: 15 mins
Ingredients:
Directions:
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Preheat the grill to 350 degrees.
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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.
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Lay the eggplant and zucchini slices on a baking sheet. Brush both sides with olive oil and season with salt and pepper.
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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.
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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.
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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.
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Continue stacking in this order, ending with an eggplant round and pasta sauce. Spoon any remaining pasta sauce on top of the assembly.
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Serve immediately.
