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
- 2 zucchini, large, cut in 1 inch slice
- 3 tbs. extra virgin olive oil
- salt
- pepper
Mozzarella
- 2 - 1 lb balls fresh mozzarella, cut in 1/2 inch slices
Directions
Tomato Vinaigrette:
- Place all ingredients, except oil, in a blender.
- Start on low and slowly increase speed until blended.
- Slowly pour in the oil.
- Season to taste with salt and pepper.
- Set aside.
Basil-Walnut Pesto:
- Place all ingredients, except parmesan, in a food processor.
- Pulse ingredients until the ingredients incorporate and look like a chunky paste.
- Transfer to a bowl and mix in parmesan.
- Season to taste.
- Set aside.
Zucchini:
- Heat grill over medium-high.
- Drizzle zucchini with olive oil, salt and pepper.
- 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.