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Grilled Eggplant and Zucchini Caprese

This caprese appetizer made with grilled eggplant, zucchini, and Frantoia Italian Olive Oil will be a crowd pleaser every time. Add fresh basil and pasta sauce on top and you are ready to enjoy with family and friends.

Grilled Eggplant and Zucchini Caprese

Recipe created for


Main ingredient

Frantoia Italian Extra Virgin Olive Oil

Cook time

40 Minutes

Serving size

6-8 Servings



  • 1 large Eggplant
  • 1 large Zucchini
  • 2 tbsp Frantoia Italian Extra Virgin Olive Oil
  • 1/2 tsp Roasted Garlic Sea Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 3 oz. fresh Mozzarella, thinly sliced
  • 1 1/2 cups Pasta Sauce
  • 10 large Basil leaves, chiffonaded

Recipe Preparation

  1. Preheat the grill to 350 degrees.
  2. 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.
  3. Lay the eggplant and zucchini slices on a baking sheet. Brush both sides with olive oil and season with salt and pepper.
  4. 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.
  5. 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.
  6. 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.
  7. Continue stacking in this order, ending with an eggplant round and pasta sauce. Spoon any remaining pasta sauce on top of the assembly.
  8. Serve immediately.
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