Grilled Zucchini Caprese with Tomato Vinaigrette & Basil-Walnut Pesto

Grilled Zucchini Caprese with Tomato Vinaigrette & Basil-Walnut Pesto
Grilled Zucchini Caprese with Tomato Vinaigrette & Basil-Walnut Pesto Grilled Zucchini Caprese with Tomato Vinaigrette & Basil-Walnut Pesto Grilled Zucchini Caprese with Tomato Vinaigrette & Basil-Walnut Pesto Grilled Zucchini Caprese with Tomato Vinaigrette & Basil-Walnut Pesto Grilled Zucchini Caprese with Tomato Vinaigrette & Basil-Walnut Pesto Grilled Zucchini Caprese with Tomato Vinaigrette & Basil-Walnut Pesto

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 the Dreaming Tree Chardonnay.

Photos by Aaron Farrington.

Ingredients

Serves 6-8 people

Tomato Vinaigrette
1 medium tomato, cut in chunks
1/3 clove garlic, crushed
1 c. balsamic vinegar
1 tbs. dijon mustard
1 tbs. honey
1/2 c. extra virgin olive oil
1 large pinch salt
1 large pinch pepper

Basil-Walnut Pesto
1 bunch basil, picked
1/2 bunch parsley, picked
1/2 c. walnuts, toasted
1 clove garlic, crushed
2 lemons, juiced
1/2 c. extra virgin olive oil
1/4 c. parmesan, grated
salt
black pepper

Zucchini
2 zucchini, large, cut in 1 inch slice
3 tbs. extra virgin olive oil
salt
pepper

Mozzarella
2 - 1 lb balls fresh mozzarella, cut in 1/2 inch slices

Shopping List

Serves 6-8 people

Tomato Vinaigrette
1 medium tomato
1 clove garlic
balsamic vinegar
Dijon mustard
honey
extra virgin olive oil
salt
pepper

Basil-Walnut Pesto
1 bunch basil
1 bunch parsley
1/2 c. walnuts
1 clove garlic
2 lemons
extra virgin olive oil
parmesan
salt
black pepper

Zucchini
2 zucchini, large
extra virgin olive oil
salt
pepper

Mozzarella
2 - 1 lb balls fresh mozzarella

Directions

Tomato Vinaigrette:

  1. Place all ingredients, except oil, in a blender.
  2. Start on low and slowly increase speed until blended.
  3. Slowly pour in the oil.
  4. Season to taste with salt and pepper.
  5. Set aside.

Basil-Walnut Pesto:

  1. Place all ingredients, except parmesan, in a food processor.
  2. Pulse ingredients until the ingredients incorporate and look like a chunky paste.
  3. Transfer to a bowl and mix in parmesan.
  4. Season to taste.
  5. Set aside.

Zucchini:

  1. Heat grill over medium-high.
  2. Drizzle zucchini with olive oil, salt and pepper.
  3. Grill each side for 2-3 minutes per side, until nice marks are present but the zucchini is still somewhat firm.

All steps can be done ahead of time, assemble just before serving. For assembly, use a platter or plate with raised sides. Layer slices of zucchini and mozzarella, spoon vinaigrette over top, then drizzle with pesto.

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