Grilled zucchini with caprese salad and rocket salsa

Cooking Fish Grilled zucchini with caprese salad and rocket salsa

The flavours of zucchini and tomato with fresh cheese and a zippy herb sauce make it feel as though summer is never going to end. Make this a main meal with a platter of prosciutto or grilled fish.

Lables: Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. For the rocket salsa, place ingredients in a food processor, season with sea salt and pepper, then process until smooth. Loosen with a little water. Set aside.
  2. Preheat chargrill or barbecue to medium-high. Brush zucchini with oil and grill, turning once, for 5 minutes until lightly charred. Arrange zucchini on plates and top with tomato and mozzarella.
  3. Season, then drizzle with rocket salsa. Top with basil leaves.

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4 zucchini, very thinly sliced lengthways
1 tbsp extra virgin olive oil
4 vine-ripened tomatoes, seeds removed, chopped
2 x 120g buffalo mozzarella balls, drained, chopped
1/2 cup basil leaves
1 cup rocket leaves, stems removed
1 cup flat-leaf parsley leaves
1 garlic clove, finely chopped
1 tbsp tiny salted capers, rinsed, drained
1 tbsp red wine vinegar
1/4 cup extra virgin olive oil

Adv

Autors
Preparation time
20
Cooking time
05
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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