Grilled Vegetable Caprese

Course: Salad, Side Dish
Cuisine: American
Keyword: caprese, mozzarella, squash, zucchini
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 8
Calories: 224kcal
Served chilled or at room temperature, this tasty riff on caprese salad is the perfect side dish for a summer barbecue or cookout.
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  • 2 medium zucchini sliced into 1/4" thick vertical planks
  • 2 medium yellow squash sliced into 1/4" thick vertical planks
  • 2 sweet bell peppers
  • 1 large vidalia onion sliced crosswise into 1/4" thick slices
  • 2 tablespoons olive oil
  • sprinkle salt and pepper
  • 1 large heirloom tomato sliced into 1/4" thick slices
  • 2 plum tomatoes sliced into 1/4" thick slices
  • 1 pound fresh mozzarella cheese
  • 2 tablespoons aged balsamic vinegar
  • 4-5 leaves fresh basil


  • Heat the grill to a medium heat - about 425°-450°.
  • Depress a 4" wooden skewer into the side of the sliced vidalia onion so that it pierces all the interior rings and holds them together like a lollipop (that's so the onion doesn't fall apart and slip through the grill grates.)
  • Use a sharp knife to trim the top and bottom of the bell peppers so that its hollow when you look through it.  Make a slit along one side of the pepper and lay it flat on a cutting board. Trim the ribs and seeds from the pepper and discard.
  • Brush the zucchini, squash, peppers and onion with the olive oil and sprinkle lightly with salt and pepper.
  • Place the vegetables on the grill and cook for 2-3 minutes on the first side before flipping them and grilling for an additional 2 minutes on the other side.  Transfer the grilled vegetables to a sheet pan to rest.
  • Slice the mozzarella into 1/4" slices and if you'd like a more uniform look - use a small 2" biscuit cutter to cut the mozzarella into rounds.  (the leftover bits are for the chef to enjoy).
  • Use a medium platter with a rim to layer the vegetables, tomatoes and mozzarella. Drizzle the the aged balsamic.
  • Stack the basil leaves on top of one another and roll into a tight "cigar" shape.  Thinly slice the basil, crosswise to create a chiffonade and sprinkle over the platter of vegetables.  Serve at room temperature or slightly chilled. 
  • Serve at room temperature or slightly chilled. Can be made several hours before serving, covered and refrigerated. 


Calories: 224kcal | Carbohydrates: 5g | Protein: 13g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 44mg | Sodium: 362mg | Potassium: 348mg | Fiber: 1g | Sugar: 3g | Vitamin A: 750IU | Vitamin C: 19.7mg | Calcium: 303mg | Iron: 0.7mg