Name: Grilled zucchini with caprese salad and rocket salsa
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1
Ingredients: 4 zucchini, very thinly sliced lengthways; 18.20 gm extra virgin olive oil; 4 vine-ripened tomatoes, seeds removed, chopped; 2 x 120g buffalo mozzarella balls, drained, chopped (see Notes); 125.00 ml basil leaves; 250.00 ml rocket leaves, stems removed; 250.00 ml flat-leaf parsley leaves; 1 garlic clove, finely chopped; 20.00 ml tiny salted capers, rinsed, drained (see Notes); 20.00 ml red wine vinegar; 60ml olive oil

Grilled zucchini with caprese salad and rocket salsa

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Prep Time:
20 minutes

Cook Time:
5 minutes

Total Time:
25 minutes

Delightful zucchini-tomato dish with fresh cheese and herb sauce evoking endless summer. Pair with prosciutto or grilled fish for a satisfying main meal.

Ingredients:

4 zucchini, very thinly sliced lengthways
18.20 gm extra virgin olive oil
4 vine-ripened tomatoes, seeds removed, chopped
2 x 120g buffalo mozzarella balls, drained, chopped (see Notes)
125.00 ml basil leaves
250.00 ml rocket leaves, stems removed
250.00 ml flat-leaf parsley leaves
1 garlic clove, finely chopped
20.00 ml tiny salted capers, rinsed, drained (see Notes)
20.00 ml red wine vinegar

Instructions:

In a food processor, combine the ingredients for the rocket salsa. Season with sea salt and pepper, then blend until smooth, adding a splash of water if needed. Set aside.
Heat up the chargrill or barbecue to a medium-high heat. Brush the zucchini with oil and grill for 5 minutes, flipping once, until it gets a nice char. Plate the zucchini and top it with tomato and mozzarella.
Season the dish, then generously drizzle with zesty rocket salsa and finish by elegantly garnishing with fresh basil leaves.

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