Grilled Eggplant & Zucchini Caprese
Grilled Eggplant & Zucchini Caprese
Olivelle
6
25 minutes
15 minutes
Italian
Appetizer
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.
Ingredients
- 1 Large Eggplant
- 1 Large Zucchini
- 2 Tbsp Frantoia Italian Extra Virgin Olive Oil
- ½ tsp Roasted Garlic Sea Salt
- ½ tsp Rainbow Pepper, ground
- 3 oz Fresh Mozzarella, thinly sliced
- 1 ½ cups Pasta Sauce
- 10 Large Basil Leaves, chiffonaded
Directions
- Preheat the grill to 350 degrees.
- 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.
- Lay the eggplant and zucchini slices on a baking sheet. Brush both sides with olive oil and season with salt and pepper.
- 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.
- 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.
- 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.
- Continue stacking in this order, ending with an eggplant round and pasta sauce. Spoon any remaining pasta sauce on top of the assembly.
- Serve immediately.
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