Grilled Eggplant & Zucchini Caprese
Grilled Eggplant and Zucchini Caprese
Grilled eggplant and zucchini drizzled with Frantoia Italian EVOO make this caprese appetizer a total crowd-pleaser! Top with fresh basil and a little pasta sauce, and you’ve got a delicious dish ready to share with family and friends.
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- Author
- Olivelle
- Prep Time
- 25 minutes
- Cook Time
- 15 minutes
- Servings
- 6
- Category
- Cuisine
Ingredients
- 1 Large Eggplant
- 1 Large Zucchini
- 2 Tbsp Frantoia 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 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.