Main

Grilled zucchini with caprese salad and rocket salsa

Name: Grilled zucchini with caprese salad and rocket salsa
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 4 zucchini, very thinly sliced lengthways; 1 tablespoon 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 tablespoon tiny salted capers, rinsed, drained (see Notes); 1 tablespoon red wine vinegar; 1/4 cup (60ml) extra virgin olive oil

Rate now

15m

05m

Grilled zucchini with caprese salad and rocket salsa

Jump to recipe

by Jill Dupleix

Food writer

Oct 03, 2015

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.

4 zucchini, very thinly sliced lengthways
1 tablespoon extra virgin olive oil
4 vine-ripened tomatoes, seeds removed, chopped
2 x 120g buffalo mozzarella balls, drained, chopped
1/2 cup basil leaves

Rocket salsa

1 cup rocket leaves, stems removed
1 cup flat-leaf parsley leaves
1 garlic clove, finely chopped
1 tablespoon tiny salted capers, rinsed, drained (see Notes)
1 tablespoon red wine vinegar
1/4 cup (60ml) extra virgin olive oil

Method

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.