Primi Piatti

Vegetable Grillata With
Mozzarella di Bufala

Ingredients

• 1 medium red bell pepper
• 1 large zucchini
• 1 medium eggplant
• 1 medium red onion
• 2 baby artichokes, halved
• 2 garlic cloves, minced
• 1 tsp. fresh chopped rosemary 

• ½ cup extra-virgin olive oil • 2-8 oz. balls of Mozzarella di Bufala, well drained • ¼ cup balsamic vinegar • sea salt and freshly ground black pepper • rosemary sprigs for garnish

Preparation

1) Broil or grill red pepper until charred on all sides. Place in a bowl and cover with plastic wrap and allow to cool. When cool, peel, discard seeds and cut into quarters. Set aside.
2) Slice zucchini, eggplant and red onion into ½-inch-thick slices. Broil or grill vegetables along with artichokes until tender. During last 2 minutes of cooking time, brush vegetables with garlic, rosemary and 2 tablespoons olive oil.
3) Slice each mozzarella ball into 6 slices.
4) Arrange grilled vegetables on a plate with mozzarella slices. Drizzle with remaining olive oil and balsamic vinegar. Add salt and pepper to taste. Garnish with rosemary sprigs.

Makes 4 side-dish servings.

Vegetable Grillata With Mozzarella di Bufala

Ingredients

• 1 medium red bell pepper
• 1 large zucchini
• 1 medium eggplant
• 1 medium red onion
• 2 baby artichokes, halved
• 2 garlic cloves, minced
• 1 tsp. fresh chopped rosemary 

• ½ cup extra-virgin olive oil • 2-8 oz. balls of Mozzarella di Bufala, well drained • ¼ cup balsamic vinegar • sea salt and freshly ground black pepper • rosemary sprigs for garnish

Preparation

1) Broil or grill red pepper until charred on all sides. Place in a bowl and cover with plastic wrap and allow to cool. When cool, peel, discard seeds and cut into quarters. Set aside.
2) Slice zucchini, eggplant and red onion into ½-inch-thick slices. Broil or grill vegetables along with artichokes until tender. During last 2 minutes of cooking time, brush vegetables with garlic, rosemary and 2 tablespoons olive oil.
3) Slice each mozzarella ball into 6 slices.
4) Arrange grilled vegetables on a plate with mozzarella slices. Drizzle with remaining olive oil and balsamic vinegar. Add salt and pepper to taste. Garnish with rosemary sprigs.

Makes 4 side-dish servings.

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