Let’s break it down real quick, y’all (Paula Deen Voice). I do delicious things with my life. It’s just a trait I have. And this, this is delicious. Also, it’s healthy. I love, love, love fresh vegetables in the summer (or any time) and you all know of my love affair with a good grill. I got this idea by combining a few things I’ve seen in the past. My best girl friend forever Giada De Laurentiis does a baked Caprese (Cuh-pray-say) salad on toasted baguettes. Let’s be real, that sounds sexually delicious. And a couple weeks ago, I saw something like that but with zucchini instead of bread.
I don’t want to lie to you: that sounds like heresy. Carbs make the world go round and this is not new news. However, there’s a part of me that would really enjoy seeing my belt buckle when I sit down. I forget what that’s like.
Thus, this recipe was birthed from my loins. Figuratively.
Grilled Caprese Salad with Rosemary & Basil Pesto
1 Large Zucchini
2 Roma Tomatoes
Extra-Virgin Olive Oil
Balsamic Vinegar, for drizzling
Rosemary & Basil Pesto:
2 Large Sprigs of Rosemary
Bundle of Fresh Basil
3 Cloves Fresh Garlic
Salt & Pepper
I think the beautiful thing about recipes like this is the simplicity. Let’s not overcomplicate things. Let the fresh vegetables and the rich mozzarella speak for themselves. Because when they do, it’s going to sound like Princess Aurora walking through that stupid meadow and singing to those ugly birds. Which is good.
Slice the zucchini and tomatoes in about ¼ inch slices and give them a good coating of Olive Oil. If you have a George Foreman, this is really easy and quick. Lay the veggies flat on the grill and give them a good sear on each side to get those nice grill marks. It really takes about 2-3 minutes on each side, depending on the heat.
Layer the veggies, top with a little mozzarella and toast until the cheese gets melty and just a little brown. It is VERY important that you use fresh mozzarella. If you used bagged, shredded cheese, it will definitely not melt as nice and pretty.
While it is toasting, combine all of your pesto ingredients into a food processor or blender. I honestly don’t measure that much. Just add Olive Oil as you need it until you get a moderate consistency of what you think pesto should be like in life. Mine turned out a little bit more liquid than I like but, let’s ignore that and talk about how pretty I am.
Drizzle a serving dish with the pesto and gently set the Grilled Caprese’s over it. Give another little drizzle of Balsamic Vinegar and serve immediately.
Your guests will thank you. Or you will eat it all yourself and not feel bad about it. Because you shouldn’t.