Summer Vegetable Caprese
Shhh…September is just around the corner! Before we hit the back to school rush, we are enjoying meteor showers on warm nights tinged with BBQ smoke.
Raid your local farmers market for amazing tomatoes and firm, fresh squash, and put together this grilled
Summer Vegetable Caprese…
2-3 or each of the following:
Yellow gold zucchini
Green Zucchini
Beefsteak tomatoes
Yellow slicing tomatoes
Crushed cloves of garlic
Sprigs of fresh thyme, leaves plucked
Oil for grilling
Salt and black pepper
You’ll also need:
2 balls fresh mozzarella, sliced
Fresh basil leaves, torn
Virgin olive oil
Good balsamic vinegar (or try a really good sherry vinegar & walnut oil instead of olive for a change of pace)
On a hot grill, cook the sliced squashes and tomatoes, lightly brushed with oil and lightly sprinkled with salt and pepper. Cook just until beginning to soften. Have a wide, shallow casserole right by the grill, and your mozzarella slices too.
As the veggies get done, layer them into the casserole, with 3 vegetable slices for every cheese slice, alternating colors as you go. If your dish is round, do circles from the center. If square, just do overlapping lines.
Drizzle the hot veggies and cheese with the torn basil, vinegar, and olive oil, and cover tightly for 5-8 minutes.
To serve, remove cover, sprinkle with a nice flaky sea salt, add a grind or two of fresh black pepper and gather round with crusty bread, a glass of wine, and some good friends. Summer – we love it!