It was 65 degrees in Denver today. Seriously sixty-five. In February. If that were actually indicative of Denver’s winter weather I would be one happy little critter (Tinkerbelle would disagree) but, alas, it isn’t and we just had a super balmy day to take a break from the generally frigid temperatures. However, it did give me hope that summer isn’t too far in the future and as such I decided to celebrate by grilling. Now I love to grill everything (yep, even salad) and the slight char just tastes like summer. So I popped my grill pan on the stove and had at it in the middle of February!
Ingredients:
- Eggplant, in ½ inch slices
- Fresh Mozzarella, sliced
- Tomato, in ½ inch slices
- Fresh Basil
- Olive Oil
- Salt and Pepper, to taste
Instructions:
1. Preheat grill pan on medium heat.
2. Brush both sides of your eggplant slices with olive oil.
3. Place eggplant slices on grill 30 seconds- 1 minute each side or until substantial grill marks are visible. Set aside.
4. Place tomato slices on grill, for about 30 seconds per side. Slices should be hot and grill indent visible, but be careful not to burn- they will stick!
5. Arrange grilled eggplant, mozzarella, tomato, and basil in stacks.
6. Drizzle stacks with olive oil, and top with salt and pepper.
7. Enjoy warm!
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| Tinker Wanted Some Grilled Eggplant Caprese too! |
Do you have any summer rituals that you like to bust out to beat the winter blues? Let me know in the comments below!
