Caprese Vegetale Recipe

Prepare and slice

Wash zucchini, eggplants and tomatoes. Trim zucchini ends and slice lengthwise into 1/4 inch (6 mm) slices. Trim eggplants and slice lengthwise into 1/4 inch (6 mm) slices. Slice tomatoes into 1/4 inch (6 mm) rounds. Aim for similar thickness so layers stack evenly.

Salt eggplant (optional to remove bitterness)

If eggplants are large or slightly bitter, lightly salt both sides of the slices and place on a wire rack or colander for 15–20 minutes, then pat dry with paper towels.

Oil and season

Brush both sides of all slices (zucchini, eggplant, tomato) lightly with 2 tablespoons olive oil and sprinkle evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Reserve remaining olive oil for brushing the grill.

Grill

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Brush grill with oil. Grill zucchini and eggplant slices 2–3 minutes per side until tender and nice char marks appear. Grill tomato slices 1–2 minutes per side just until warmed and marked (they will soften). Transfer grilled vegetables to a large plate and let cool slightly.

Toast nuts

In a small dry skillet over medium heat, toast 3 tbs pine nuts (or walnuts) until fragrant and lightly golden, about 2–3 minutes. Watch carefully and stir to avoid burning. Remove from heat and let cool.

Blend pesto

In a food processor or blender, combine 2 cups fresh basil leaves, toasted nuts, 3 tbs grated Parmesan, 1 clove garlic, 1 tsp lemon juice, 1 tsp salt and 1/2 tsp black pepper. Pulse while streaming in 6 tbs olive oil until a smooth but slightly coarse pesto forms. Taste and adjust salt, pepper or lemon as needed. If too thick, add another 1 tbs olive oil.

Store

Transfer pesto to a bowl and cover with a thin film of olive oil until ready to assemble to preserve color.

Process spread

Finely chop or pulse in a small food processor 100 g drained oil-packed sundried tomatoes with 2 tbs olive oil, 1 tsp rinsed capers, 0.25 tsp red pepper flakes (optional), 1 tbs chopped parsley and 0.25 tsp black pepper until a coarse, spreadable paste forms. Scrape down sides and adjust texture with extra oil (1 tsp at a time) if needed.

Layering

On a large serving platter, spread a thin layer (about 1 tbs) of the sundried tomato paste where the first stack will sit. Arrange a slice each of grilled eggplant, zucchini and tomato in overlapping layers, repeating for each stack to create a visually appealing layered caprese: eggplant on bottom for structure, zucchini in middle, tomato on top. Make 6–8 stacks or a single long layered row depending on platter size. Press gently so layers adhere.

Add pesto and mozzarella

Dot or drizzle 1–1.5 tbs of pesto over each stack or lightly smear between layers if desired. If using fresh mozzarella or torn burrata, place small pieces on top of each stack or scatter around the platter.

Garnish and finish

Scatter microgreens or basil leaves over the platter. Drizzle remaining olive oil (about 2 tbs if any left) and 2 tbs balsamic glaze over the assembled caprese. Finish with a light sprinkle of flaky sea salt and a grind of fresh black pepper to taste.

Serve

Serve at room temperature so the pesto aroma and flavors are pronounced. This antipasti is best within 1–2 hours of assembly. Leftovers: store components separately (pesto and spread in airtight containers, grilled vegetables wrapped) and assemble fresh within 24 hours.