Name: Grilled Potato & Zucchini Caprese Salad
Ingredients: 1 pound baby red or baby Dutch yellow potatoes, scrubbed; 1 1/2 cups sliced zucchini (about 1 medium); 2 tablespoons + 2 teaspoons olive oil; 2 plum tomatoes, sliced; 8 ounces fresh mozzarella, sliced; 8 basil leaves, ripped in half; Salt & black pepper

Ingredients

Scale

1 pound baby red or baby Dutch yellow potatoes, scrubbed
1 1/2 cups sliced zucchini (about 1 medium)
2 tablespoons + 2 teaspoons olive oil
2 plum tomatoes, sliced
8 ounces fresh mozzarella, sliced
8 basil leaves, ripped in half
Salt & black pepper

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Instructions

Place potatoes in a large pot and cover with cold water. Bring to a boil, then reduce to simmer and cook until fork tender, about 12 – 15 minutes. Drain and cool. Slice (leaving skin on.)
On an outdoor grill or grill pan coated with cooking spray, place potato slices over medium-high heat. Cook 4 -5 minutes per side. Set aside.
In a large bowl, toss zucchini slices with 2 teaspoons of olive oil. Place slices on grill and cook 2-3 minutes per side.
On a large serving platter, layer rows of zucchini, tomato, potato, mozzarella and basil. Repeat until all ingredients are laid out.
Right before serving, drizzle with 2 tablespoons of olive oil and season with salt & black pepper.