Guest Chef Troy Gagliardo's Grilled Yellow Squash & Zucchini Caprese Salad
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
- strength resistance training
- 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 ½ 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.