Grilled Zucchini Caprese Stacks with Basil Vinaigrette
What do you need?
How to make?
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
Combine the chopped fresh or frozen basil with the vinaigrette dressing to make the basil vinaigrette. 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. Let this marinate on the counter for 4 hours 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 , then rotate each piece and cook 5 minutes more Turn zucchini pieces over and cook 3-5 minutes more on the second side. While the zucchini cooks prepare the sliced mozzarella and slice the tomatoes. To arrange the stacks, start with a slice of grilled zucchini, add a slice of fresh mozzarella, then add a slice of tomato. 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.