Grilled Zucchini Caprese with Tomato Vinaigrette & Basil-Walnut Pesto
Serves 6-8
In Saratoga Springs, NY, Chef Fiona served up Grilled Zucchini Caprese with a Tomato Vinaigrette and Basil-Walnut Pesto for Dave Matthews Band and crew. Try this recipe at home paired with Dreaming Tree Chardonnay.
Ingredients
VINAIGRETTE
- 1 medium tomato, cut in chunks
- 1/3 clove garlic, crushed
- 1 cup balsamic vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon honey
- 1/2 cup extra virgin olive oil
- 1 large pinch of salt
- 1 large pinch of pepper
PESTO
- 1 bunch basil, picked
- 1/2 bunch parsley, picked
- 1/2 cup walnuts, toasted
- 1 clove garlic, crushed
- 2 lemons, juiced
- 1/2 cup extra virgin olive oil
- 1/4 cup parmesan, grated
- Salt and black pepper to taste
ZUCCHINI
- 2 zucchinis, large, cut in 1-inch slice
- 3 tablespoons extra virgin olive oil
- Salt and pepper to taste
- 2 1-pound balls fresh mozzarella, cut in 1/2 inch slices
Instructions
VINAIGRETTE
- Place all ingredients, except oil, in a blender.
- Start on low and slowly increase speed until blended.
- Slowly pour in the oil.
- Season to taste with salt and pepper and set aside.
PESTO
- Place all ingredients, except parmesan, in a food processor.
- Pulse ingredients until the ingredients incorporate and look like a chunky paste.
- Transfer to a bowl and mix in parmesan.
- Season to taste and set aside.
ZUCCHINI
- Heat grill over medium-high.
- Drizzle zucchini with olive oil, salt, and pepper.
- Grill each side for 2-3 minutes per side, until nice marks are present but the zucchini is still somewhat firm.
- Layer slices of zucchini and mozzarella, spoon vinaigrette over top, then drizzle with pesto.
Notes
All steps can be done ahead of time, assemble just before serving. For assembly, use a platter or plate with raised sides.
