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Guest Chef Troy Gagliardo’s Grilled Yellow Squash & Zucchini Caprese Salad


  • Author: Robyn
  • Yield: Serves 2 to 4 as a Side Item or Appetizer 1x
Scale

Ingredients

  • 1 Each                    Yellow Squash-ends removed, cut into rounds, 1/2” thick
  • 1 Each                    Zucchini-ends removed, cut into rounds
  • 1 Each                    Red Bell Pepper-roasted, skin, stem

    and seeds removed

  • 1 Ball                      Fresh Mozzarella Cheese-cut into thin 1/2 rounds
  • To Drizzle              Olive Oil
  • To Taste                 Gagliardo’s Spice Mix-or kosher salt and black pepper
  • To Drizzle               Balsamic Vinegar

Pesto:

Makes approximately 1 Cup

  • 4 Ounces                      Fresh Basil
  • 2 Tablespoons             Unsalted Butter
  • 1 Clove                          Garlic
  • 2 Ounces                      Almonds
  • 1 Teaspoon                  Kosher Salt
  • 1 Teaspoon                  Black Pepper
  • 1 1/2 Cups                    Extra Virgin Olive Oil
  • 4 Ounces                      Parmesan Cheese-grated


Instructions

The Pesto:

Place all ingredients except the oil and cheese in a food processor or blender and process until smooth. With the food processor still running slowly add the oil until all has been incorporated. Empty the puree into a large mixing bowl, add the cheese and mix to combine, set aside while preparing the vegetables.

The Vegetables:

Preheat grill for direct heat grilling to medium high heat.

Drizzle the squash and zucchini with olive oil and season with spice mix.

Grill squash and zucchini on both sides, just until slightly charred, place on a plate and let cool to room temperature.

Assemble:

On individual plates or a serving platter alternate the vegetables with a slice of fresh mozzarella  around the plate/platter. Drizzle a little balsamic vinegar and olive oil on top of the vegetables. Place a scoop of the pesto in the middle of the plate/platter and serve.


Healthy Electric Smoker Cookbook by GrillGirl Robyn

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