Grilled veggie and mozzarella stack
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.
- Cook Time: 10 minutes
- Total Time: 10 minutes
Ingredients
Scale
- 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
- 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.
- 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.
- 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.