Roasted Vegetable Caprese Salad

Everyone loves a caprese salad and summertime is the perfect time to enjoy it. Fresh tomatoes, basil and creamy mozzarella is a combination that never gets old. I wanted to try a bit of twist on this classic dish by using the grill and some different vegetables. By switching up the flavors a bit, you can give your guests something unexpected and just as delicious as the classic. This is a great start to an al fresco dinner with friends and I promise it will all be eaten right up.

Roasted Vegetable Caprese Salad
Forks & Amusement 2011
serves 4

3 red bell peppers, cut in thick slices, about 2 1/2 inch wide
4 whole yellow squashes, sliced 1/4 inch thick
2 onions, sliced 1/2 inch thick
1/2 lb fresh mozzarella (about 2 large balls), sliced
1/2 cup fresh basil, chopped
extra virgin olive oil
balsamic vinegar
salt and pepper

Preheat grill or grill pan to medium heat.

Place the cut vegetables in a dish and toss to coat with olive oil, salt and pepper. Grill vegetables on both sides until tender and beginning to char. About 10 minutes. Note: Depending on thickness, some vegetables might be done before others. Remove when done.

Allow vegetables to cool in the fridge slightly. Arrange vegetables on large platter, tuck in mozzarella to the vegetables and sprinkle with the basil. Drizzle olive oil, vinegar and sprinkle with salt and pepper to taste. Serve at room temperature.


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