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roasted tomato and zucchini tower with basil

Serves: 4 Prep Time: 20 minutes

Ingredients

  • 6 roma tomatoes
  • zucchini
  • Bertolli Gentile Extra Virgin Olive Oil
  • garlic cloves, minced
  • Salt & Pepper (to taste)
  • 2 – 6 oz. balls of buffalo mozzarella, cut into 3/4” slices
  • Approximately 10 large leaves of fresh basil
  • Shaved parmesan cheese

Dressing

  • 1 Tablespoon Bertolli Balsamic Vinegar of Modena
  • 1/2 Cup of Bertolli Gentile Extra Virgin Olive Oil
  • 1 Clove of garlic, minced
  • 1/2 Teaspoon of paprika

Directions

  1. Cut tomatoes into 1/2” slices, and zucchini lengthwise into 1/2” ribbons.
  2. Season both tomatoes and zucchini with minced garlic, salt & pepper and drizzle with Bertolli Gentile Extra Virgin Olive Oil.
  3. Roast on grill with cut side up for about 10 minutes, or until nice and evenly roasted.

Tower Assembly

Place the tomato, zucchini (folded) and mozzarella on top of each other, like a tower, with a basil leaf in between layers. Season layers with salt and pepper and a drizzle of the dressing. Sprinkle with shaved Parmesan on top.

Recipe Courtesy of Chef Fabio Viviani, Owner and Executive Chef of Firenze Osteria Italian Restaurant and Martini Bar

Ingredients

  • 6 roma tomatoes
  • zucchini
  • Bertolli Gentile Extra Virgin Olive Oil
  • garlic cloves, minced
  • Salt & Pepper (to taste)
  • 2 – 6 oz. balls of buffalo mozzarella, cut into 3/4” slices
  • Approximately 10 large leaves of fresh basil
  • Shaved parmesan cheese

Dressing

  • 1 Tablespoon Bertolli Balsamic Vinegar of Modena
  • 1/2 Cup of Bertolli Gentile Extra Virgin Olive Oil
  • 1 Clove of garlic, minced
  • 1/2 Teaspoon of paprika
  1. Cut tomatoes into 1/2” slices, and zucchini lengthwise into 1/2” ribbons.
  2. Season both tomatoes and zucchini with minced garlic, salt & pepper and drizzle with Bertolli Gentile Extra Virgin Olive Oil.
  3. Roast on grill with cut side up for about 10 minutes, or until nice and evenly roasted.

Tower Assembly

Place the tomato, zucchini (folded) and mozzarella on top of each other, like a tower, with a basil leaf in between layers. Season layers with salt and pepper and a drizzle of the dressing. Sprinkle with shaved Parmesan on top.

Recipe Courtesy of Chef Fabio Viviani, Owner and Executive Chef of Firenze Osteria Italian Restaurant and Martini Bar