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.
March 7, 2019 by Olivelle
Grilled Eggplant and Zucchini Caprese
Recipe created for
Olivelle
Main ingredient
Frantoia Italian Extra Virgin Olive Oil
Cook time
40 Minutes
Serving size
6-8 Servings
Ingredients
Ingredients
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
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.
