Grilled Zucchini Caprese Stacks with Basil Vinaigrette

Ingredients

• 8 large zucchini slices
• 8 round slices of fresh mozzarella
• 8 thick slices of tomato
• 1/2 cup purchased or homemade vinaigrette dressing
• 3 tablespoons basil puree or chopped fresh basil
• 1/3 cup purchased or homemade vinaigrette dressing
• 1 tsp. dried basil
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Directions

1. Combine the chopped fresh or frozen basil with the vinaigrette dressing to make the basil vinaigrette.
2. Refrigerate this while you marinate the zucchini so the basil flavor can develop in the dressing.Cut the zucchini into slices, preferably about 3 inches across and 3/4 inch thick.Combine the vinaigrette, dried basil, and Spike Seasoning to make the marinade.Put the zucchini in a Ziploc bag in a single layer, and pour the marinade over it.
3. Let this marinate on the counter for 4 hours (or even all day is fine, if you’re not home or just want to do it farther ahead.)When you’re ready to cook the zucchini, spray the clean grill grates with oil or non-stick grill spray. Preheat grill to high.Lay the zucchini on the grill and immediately turn grill to medium high. Cook about 5 minutes on the first side (lift one piece of zucchini to see when you have nice grill marks), then rotate each piece and cook 5 minutes more (or until you have nice criss-cross marks.)Turn zucchini pieces over and cook 3-5 minutes more on the second side. (You can stick a fork in one piece to see how tender it is.
4. I like this best when the zucchini is still slightly crisp.)While the zucchini cooks prepare the sliced mozzarella and slice the tomatoes. (I use pre-sliced mozzarella, which makes the pieces all the same size and makes this dish extra easy.)To arrange the stacks, start with a slice of grilled zucchini, add a slice of fresh mozzarella, then add a slice of tomato.
5. Drizzle desired amount of basil vinaigrette over and serve right away.Serve with a little more basil vinaigrette for people to add at the table.