This month’s Kitchen Bootcamp challenge is flying by… In fact, it’s almost time for this month’s roundup. I’ll be posting everyone’s Kitchen Bootcamp salads and dressings on Saturday, so you still have a few days to submit a post. I’m looking forward to seeing what everyone’s been working on!
In the meantime, I thought I’d share another quick salad creation with you. We’ve had our share of heavy meals lately, and last week I was really craving something light and easy for dinner. This grilled eggplant and squash caprese salad is what I came up with. It was simple, fast, and used up a bunch of veggies from our CSA, too! Instead of adding basil leaves to the salad, I made a quick basil oil to dress the salad.
This is one of those dishes that tastes like it’s much harder to make than it really is. Feel free to serve it to your friends and family and take lots of compliments… I won’t tell anyone that it only took a few minutes to throw together!
Grilled Eggplant and Squash Caprese
(Makes approximately 4 servings)
For the grilled eggplant and squash:
- 1 small Japanese eggplant
- 1 yellow squash
- 2-3 tablespoons extra virgin olive oil
- Kosher salt
- Freshly ground black pepper
For the basil oil:
- 1/4 cup fresh basil leaves
- 1/4 – 1/2 cup extra virgin olive oil (to desired consistency)
To finish the salad:
- 2 tomatoes
- 8 ounces fresh mozzarella cheese
- 4 tablespoons Balsamic vinegar
Preheat the grill to medium-high. While the grill preheats, slice the eggplant and squash on a diagonal approximately 1/4-1/2 inches thick. In a small bowl, combine the olive oil, a pinch of salt, and some freshly ground black pepper. Brush each slice of eggplant/squash with the oil right before placing oiled side down on the grill. Grill for a few 3-4 minutes and then brush with oil before flipping and grilling for another 2-3 minutes on the other side. Transfer to a plate and set aside to cool slightly.
Prepare the basil oil by combining the fresh basil leaves and olive oil in a food processor or blender. Process until smooth.
To complete the salad, slice the tomatoes and mozzarella. Stack the tomato and mozzarella slices alternately with the grilled eggplant and squash slices. Top each salad with some of the basil oil and one tablespoon of Balsamic vinegar. Enjoy!