GRILLED ZUCCHINI CAPRESE WITH TOMATO VINAIGRETTE & BASIL-WALNUT PESTO

GRILLED ZUCCHINI CAPRESE WITH TOMATO VINAIGRETTE & BASIL-WALNUT PESTO

In Saratoga Springs, NY, Chef Fiona served up Grilled Zucchini Caprese with a Tomato Vinaigrette and Basil-Walnut Pesto for Dave Matthews Band and crew. Try this recipe at home paired with the Dreaming Tree Chardonnay.

 

Ingredients

Serves 6-8 people

Tomato Vinaigrette

  • 1 medium tomato, cut in chunks
  • 1/3 clove garlic, crushed
  • 1 c. balsamic vinegar
  • 1 tbs. dijon mustard
  • 1 tbs. honey
  • 1/2 c. extra virgin olive oil
  • 1 large pinch salt
  • 1 large pinch pepper

Basil-Walnut Pesto

  • 1 bunch basil, picked
  • 1/2 bunch parsley, picked
  • 1/2 c. walnuts, toasted
  • 1 clove garlic, crushed
  • 2 lemons, juiced
  • 1/2 c. extra virgin olive oil
  • 1/4 c. parmesan, grated
  • salt
  • black pepper

Zucchini

  1. 2 zucchini, large, cut in 1 inch slice
  2. 3 tbs. extra virgin olive oil
  3. salt
  4. pepper

Mozzarella

  1. 2 - 1 lb balls fresh mozzarella, cut in 1/2 inch slices

 

Directions

Tomato Vinaigrette:

  1. Place all ingredients, except oil, in a blender.
  2. Start on low and slowly increase speed until blended.
  3. Slowly pour in the oil.
  4. Season to taste with salt and pepper.
  5. Set aside.

Basil-Walnut Pesto:

  1. Place all ingredients, except parmesan, in a food processor.
  2. Pulse ingredients until the ingredients incorporate and look like a chunky paste.
  3. Transfer to a bowl and mix in parmesan.
  4. Season to taste.
  5. Set aside.

Zucchini:

  1. Heat grill over medium-high.
  2. Drizzle zucchini with olive oil, salt and pepper.
  3. Grill each side for 2-3 minutes per side, until nice marks are present but the zucchini is still somewhat firm.

All steps can be done ahead of time, assemble just before serving. For assembly, use a platter or plate with raised sides. Layer slices of zucchini and mozzarella, spoon vinaigrette over top, then drizzle with pesto.

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