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Grilled veggie and mozzarella stack

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SKILL LEVEL :
Easy and quick

Tasty and beautiful -- all you need to add is wine

This easy summer salad is a veggie-rich version of a caprese salad. It is suitable as a shared appetizer, a side salad or an entire meal. The veggies grill up in about 10 minutes. Slice the mozzarella, stack all the ingredients and you are done. Sprinkle with salt, pepper, and a little lemon zest, drizzle with some good olive oil and balsamic vinegar and dig in!

Roast the tomatoes in advance

Roast roma tomatoes a day or two in advance using my slow-roasting method if you have the time, or my quick-roasting method if you don't. Keep a stock of these succulent tomatoes to use in soups, salads, sandwiches and tapas. They last about a week in the fridge. I may be stretching this recipe a bit when I say it is "30 minutes or less," but if you have roasted tomatoes on hand it comes together in about 20 minutes.

Click to download our free e-cookbook: 15 Recipes To Make You Look Like A Star

Lemon zest

Lemon zest isn't a must, but I really like the way it finishes off this dish, and many other dishes. To get good lemon zest with no pith I use this microplane. It is great for finely grated zest and spices.

Grilled veggie and mozzarella stack

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This is a veggie-rich version of a caprese salad. Fresh mozzarella, grilled veggies and roasted tomatoes make a quick, easy and delicious salad for four or a main course for two.

Ingredients

  • 3 small zucchini, sliced lengthwise in thirds
  • 1/2 pound asparagus, cleaned and tips removed
  • Olive oil for grilling and drizzling
  • Salt and pepper to taste
  • 1/2 pound fresh mozzarella, cut horizontally into 3 slices
  • 10 roasted tomato halves (see recipe links above)
  • Lemon zest from 1/2 a lemon (optional)
  • Balsamic vinegar to finish

Instructions

  1. Heat the grill to medium high. Brush the zucchini and asparagus with olive oil and season with salt and pepper. Grill about 10 minutes until asparagus is crisp tender and the zucchini has nice grill marks all on all sides.
  2. Place one slice of mozzarella in the middle of a large plate. Cut asparagus in half so they are about as long as the mozzarella is wide. Layer strips of zucchini on top of the asparagus. Top the zucchini with another layer of mozzarella. Put 4 roasted tomato halves on top of the second piece of mozzarella. Put the third piece of mozzarella on top of the tomatoes and top with two asparagus tips.
  3. Arrange the remaining vegetables around the stack. Drizzle with olive oil and balsamic vinegar. Season with salt, pepper and lemon zest. Cut into 4 portions for appetizers and 2 portions for a shared light meal.

 

THIS SERVES WELL WITH

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2 COMMENTS

Comments

  1. Your grilled Veggies and Mozzarella look wonderful.

    1. Kim says:

      And sooooo easy!

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