Grilled Vegetable Caprese with Pesto

Grilled Vegetable Caprese with Pesto

The original Caprese salad consists of mozzarella, tomato,
and basil, but my take adds grilled vegetables and homemade pesto for a hearty

(Add grilled chicken – optional) 

Serves 6 (serving size: 1/6 of salad and about 3 tablespoons

Total: 45 Minutes



(You can use store bought pesto if

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


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

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

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.

Nutritional Information

Calories 295  Fat 21.2
g  Satfat 6.4 g  Monofat 10 g  Polyfat 3.7 g  Protein 14.6 g  Carbohydrate 17 g  Fiber 5.3 g  Cholesterol 21 mg  Iron 1.3 mg  Sodium 389 mg  Calcium 330 mg

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