Name: Caprese Stacks with Grilled Zucchini
Ingredients: 1 medium to large red tomato, cut into four slices; 2 medium to large yellow tomatoes, cut into four slices, 8 total; 12 leaves fresh basil; 1 medium zucchini squash, sliced lengthwise, ¼ inch thick; 2 balls fresh buffalo mozzarella cheese, each cut into 6 slices, 12 total; ¼ cup extra virgin olive oil; ¼ cup balsamic vinegar; ¼ tsp. Kosher salt; Pepper

Ingredients

Scale

1 medium to large red tomato, cut into four slices
2 medium to large yellow tomatoes, cut into four slices, 8 total
12 leaves fresh basil
1 medium zucchini squash, sliced lengthwise, ¼ inch thick
2 balls fresh buffalo mozzarella cheese, each cut into 6 slices, 12 total
¼ cup extra virgin olive oil
¼ cup balsamic vinegar
¼ tsp. Kosher salt
Pepper

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Instructions

Mix olive oil, vinegar, salt, and a few grinds of fresh pepper together in a shallow casserole one pie plate.
Place zucchini ribbons in oil and vinegar, turn each slice to coat on both sides. Marinade zucchini for 30 minutes.
Remove zucchini from pan, reserving marinade. Cook zucchini slices on hot grill, about 2-3 minutes per side. Remove from heat and allow to cool.
Thread tomatoes, zucchini, basil, and cheese onto a skewer, alternating ingredients to highlight the different colors and flavors. When skewering zucchini, fold it back and forth a few times to create a ribbon pattern.
Drizzle reserved marinade over stacks. Sprinkle with a little more salt and a few more grinds of pepper. Serve.