Grilled Vegetable Caprese With Pesto Recipe

Name: Grilled Vegetable Caprese With Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pesto:; 2 large garlic cloves; 1/4 cup walnuts, toasted; 1 (1-ounce) package fresh basil, stems removed; 1/2 cup (2 ounces) grated fresh Parmesan cheese; 1/4 cup extra-virgin olive oil; 1/4 cup white balsamic vinegar; 2 tablespoons water; Salad:; 1 (1-pound) eggplant, cut diagonally into 1/2-inch thick slices; 1 large red onion, cut into 1/2-inch slices; Cooking spray; 1 pound zucchini, diagonally cut into 1/2-inch-thick slices; 1 pound yellow squash, diagonally cut into 1/2-inch-thick slices; 2 cups cherry tomatoes; 2 (12-inch) metal skewers; 5 ounces bocconcini mozzarella cheese, sliced; 1/4 teaspoon kosher salt

Servings: persons

Pesto:
2 large garlic cloves
1/4 cup walnuts, toasted
1 (1-ounce) package fresh basil, stems removed
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/4 cup extra-virgin olive oil
1/4 cup white balsamic vinegar
2 tablespoons water
Salad:
1 (1-pound) eggplant, cut diagonally into 1/2-inch thick slices
1 large red onion, cut into 1/2-inch slices
Cooking spray
1 pound zucchini, diagonally cut into 1/2-inch-thick slices
1 pound yellow squash, diagonally cut into 1/2-inch-thick slices
2 cups cherry tomatoes
2 (12-inch) metal skewers
5 ounces bocconcini mozzarella cheese, sliced
1/4 teaspoon kosher salt

1
To prepare pesto, drop garlic through food chute with food processor on; process until minced. Add walnuts and basil; process until finely ground. Add cheese and next 3 ingredients (through water); process until smooth. Transfer to a small bowl; cover and chill.
2
To prepare salad, preheat grill to medium-high heat.
3
Place eggplant and onion on grill rack coated with cooking spray; cover and grill 6 to 8 minutes or until tender. Remove from grill.
4
Place zucchini and yellow squash on grill rack; cover and grill 4 to 6 minutes or until tender. Remove from grill.
5
Thread tomatoes evenly onto skewers; coat with cooking spray. Place skewers on grill rack; cover and grill 5 to 7 minutes or until tender. Remove tomatoes from skewers.
6
Arrange vegetables, tomatoes, and cheese on a large platter; drizzle 1/2 cup pesto over salad, and sprinkle with salt. Serve with remaining pesto.

473

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Pesto:, 2 large garlic cloves, 1/4 cup walnuts, toasted, 1 (1-ounce) package fresh basil, stems removed, and more.

Yes, Grilled Vegetable Caprese With Pesto falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Vegetable Caprese With Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions