Grilled Zucchini Caprese

Caprese lends itself to endless variations, including a fresh zucchini caprese if you choose not to grill (or sauté) your squash. I like caprese drizzled with a great Balsamic vinegar and a little bit of olive oil, but you can also use my recipe for Balsamic Vinaigrette -- SEE RECIPE BELOW on blog.

Makes 2 Generous Servings

Ingredients

Kosher Salt, Fresh Ground Pepper, Aleppo Pepper (can sub piment d'Espellette or a lesser amount of crushed red pepper)
6 ounces Fresh mozzarella log- sliced thinly
2 Roma tomatoes- sliced thinly
1 Medium zucchini, trimmed and sliced 1/4-inch thick--grilled or sautéed (SEE NOTES)
6 Large fresh basil leaves/torn in half (or use more small leaves)
Balsamic vinegar (omit if using vinagrette/recipe below on blog)
Extra-virgin olive oil (omit if using vinaigrette/recipe below on blog)

Instructions

Sprinkle all of the sliced mozzarella and sliced tomatoes lightly with kosher salt, freshly ground pepper, and a tiny bit of Aleppo pepper.
On a small rectangular platter, layer the tomatoes, mozzarella, basil leaves, and grilled or sautéed zucchini in one or two lines as needed. If using a round or oval platter, create a circle or oval out of the vegetables. (Can sub fresh zucchini or fresh cucumbers or...)
Drizzle with balsamic vinegar and olive oil or Balsamic Vinaigrette (recipe below). Serve at room temperature.

Notes

TO GRILL ZUCCHINI SLICES: Preheat outdoor grill or stovetop grill pan to medium-high. Toss zucchini with a tablespoon olive oil, and a generous pinch each kosher salt, freshly ground black pepper, and Aleppo pepper. Grill for two minutes or until grill marks appear; turn and grill other side until grill marks appear and zucchini is tender.