Grilled Eggplant & Zucchini Caprese
Grilled Eggplant & Zucchini Caprese
Brie Thompson
6
25 minutes
10 minutes
Think caprese, but straight off the grill. Smoky eggplant and zucchini, melted mozzarella, fresh basil, and a spoonful of pasta sauce stack up into bites made for sharing, with Nocellara Italian Extra Virgin Olive Oil and Roasted Garlic Infused Sea Salt keeping every layer full of flavor. Bring this appetizer to the table and watch it disappear.
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Ingredients
- 1 Large Eggplant
- 1 Large Zucchini
- 2 Tbsp Nocellara Italian Extra Virgin Olive Oil
- ½ tsp Roasted Garlic Infused 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°F.
Leaving the skin on, cut the eggplant into ½ inch thick slices. Cut the zucchini in half crosswise, then cut each half into ¼ inch thick slices.
Lay the eggplant and zucchini slices on a baking sheet. Brush both sides with Nocellara Italian Extra Virgin Olive Oil and season with Roasted Garlic Infused Sea Salt and Rainbow Pepper.
Transfer the slices to the grill. Grill until tender but not overcooked, about 4 minutes per side for the eggplant and about 3 minutes per side for the zucchini.
During the last 30 seconds of grilling, divide the mozzarella evenly among the eggplant rounds. Close the grill lid and cook until the mozzarella melts, about 30 seconds.
Lay one eggplant round on a large platter. Top with 1 tsp pasta sauce, a pinch of basil, and a slice of zucchini.
Continue stacking in this order, ending with an eggplant round topped with pasta sauce. Spoon any remaining pasta sauce over the stacks. Serve immediately.