GRILLED ZUCCHINI AND EGGPLANT ROLL-UPS

Hey there, fellow food enthusiast! Have you ever craved something fresh, delicious, and just a bit fancy? Today is your lucky day. I’m here to introduce you to Grilled Zucchini and Eggplant Roll-Ups Caprese Salad with Balsamic Glaze. Yeah, it’s a mouthful to say, but wait till you try it. Packed with taste and good vibes, it’s like summer on a plate!

4.84 from 6 votes

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Prep Time: 25

Cook Time: 25

Total Time: 25

Ingredients

FOR THE VEGGIE STARS OF OUR DISH:

2 medium zucchinis 200g / 7 oz., the fresher, the better
1 big beautiful eggplant (250g / 9 oz.)
A generous drizzle of olive oil 60ml / 2 fl oz., because yum
Salt and pepper sprinkle according to your heart’s desire

FOR THE CAPRESE HEART OF IT:

200 g / 7 oz. of fresh mozzarella the kind that makes you smile
200 g / 7 oz. of cherry tomatoes little bursts of joy
20 g / 0.7 oz. of fresh basil leaves the green that sings

FOR THE BALSAMIC HUG:

Balsamic vinegar 125ml / 4 fl oz., the soul of the dish
Honey 2 tablespoons (30ml / 1 fl oz.), the sweet embrace

Instructions

Chop Chop: Slice those zucchinis and that eggplant. Drizzle with love, salt, pepper, and let ’em marinate.
Grill Time: Heat the grill and cook those veggies 2-3 minutes each side. Let them relax afterward.
Caprese Magic: Slice, layer, and admire the mozzarella, tomatoes, and basil.
Roll ‘Em Up: Mozzarella, tomato, basil on grilled veggies. Roll and feel proud.
Glaze Craze: Vinegar, honey in a pan, simmer till thick. Pat yourself on the back.
Plate It: Arrange and drizzle with glaze. Marvel at your masterpiece!

Notes

TIPS FROM THE KITCHEN

1. Firm veggies are your friends here.

2. Honey’s your personal touch in the glaze.

3. The glaze’s thickness is a personal journey; find your path.

SERVING IDEAS

Throw those Grilled Zucchini and Eggplant Roll-Ups Caprese Salad with Balsamic Glaze on fresh greens. Share with a friend or indulge yourself. You’ve earned it!