Summer Stacked Vegetable Caprese

Sharing is caring!

stacked vegetable caprese

Healthy summer vegetables roasted then layered and stacked together along with all the makings for a caprese salad, that best describes this Summer Stacked Vegetable Caprese. The flavors of summer all stacked into one lovely bundle.

This can be served as an appetizer, a light lunch or even a side dish, it’s colorful and it tastes amazing, like a caprese on steroids!

aloha peppers

I was lucky enough to find these beautiful Aloha peppers when I made my veggie/caprese stacks but you can certainly use a mix of yellow and red bell peppers to get the same color effect.

roasted vegetables

I roasted all my vegetables but you can certainly grill them as well. I used eggplant that had the skin peeled off in a zebra effect, some left on and some peeled off.

The peppers were cut around 3/4 of an inch thick to keep them sturdy enough to hold the other veggies. You’ll also want to reserve and cook the tops for use in the presentation, slices of zucchini were also roasted.

All vegetables were roasted at 400F. on a baking sheet drizzled with olive oil, salt and pepper, cooked until lightly golden until tender but not overcooked.

Slice up some ripe summer tomatoes and have your mozzarella sliced and ready to go.

Fresh basil is a must, along with basil pesto for added yummy flavor.

stacked vegetable caprese

Then it’s all about the stacking, so find a pretty plate and first add the pepper ring, inside the ring stick a eggplant slice and swipe a little pesto on it.

Next, add your sliced mozzarella with a basil leaf on top.

Top the mozzarella with a ripe tomato slice swiped with pesto and a drizzle of olive oil.

Repeat with another pepper ring and this time add the zucchini and swipe the top with pesto.

Then another mozzarella slice with a fresh basil leaf.

Repeat with another tomato slice swiped with pesto and a drizzle of olive oil.

Place the pepper top that you reserved to cap it off, place a skewer right down the center to keep it nice and secure then add some pesto on the top.

 

stacked vegetable caprese

You can decorate the plate with swirls of pesto and balsamic glaze, serve this with a knife and fork and enjoy!

Follow me on Instagram to see what else I’m cooking up during the week.

Print Friendly, PDF & Email

Sharing is caring!

Signature
 
Italian Sauces My Way E-Book

Comments

  1. Wow, Marie!! That is a beautiful stack. The colors are gorgeous. Looks like your garden and basil did well. We didn’t have a chance for basil this year since we sold our house and are now stuck in an apartment until we find another house. Miss the fresh veggies and herbs. I’ll just moon over yours. Great way to serve the fresh veggies. Hope your summer is going well. Un abbraccio!

  2. You have solved a weeknight entertaining dilemma for me Marie – Thursday I have guests with little time to spare. I can roast or grill the veggies on Wednesday and assemble on Thursday. Vibrant and certainly delicious, I can’t wait! Grazie for the inspiration.

shares