Italian-style with pesto, mozzarella and cherry tomatoes

By trf0ster

Ingredients

• Pesto Vinaigrette
• 1/4 cup white wine vinegar
• 1/4 cup olive oil
• Pesto (recipe follows)
• 8 slices fresh mozzarella
• 16 cherry tomatoes, cut in half
• Slowly pour vinegar and olive oil into the pesto while whisking. Garnish grilled vegetables with fresh mozzarella and cherry tomatoes. Drizzle 2 tablespoons of pesto vinaigrette over the top.
• Pesto Makes one cup
• 1 cup lightly packed basil leaves
• 1/4 cup finely grated Parmigiano-Reggiano cheese
• 1/4 cup toasted pine nuts
• 1 garlic clove, minced
• 3 tablespoons extra virgin olive oil
• 1/2 to 1 teaspoon lemon juice
• 1/4 teaspoon kosher salt

Preparation

Step 1

Put the basil in a food processor and process until evenly chopped. Add the cheese, pine nuts and garlic. With the processor running, gradually add the olive oil until a thick paste forms. Season with lemon juice and salt.

Per serving, with mozzarella and tomatoes: 386 CALORIES, 11 g PROTEIN, 52 g CARBOHYDRATES, 8 g FIBER, 15 g TOTAL FAT (4 g saturated fat), 92.5 mg SODIUM, 15 mg CHOLESTEROL

Per 2 tablespoons of pesto vinaigrette: 100 CALORIES, 1 g PROTEIN, 0.5 g CARBOHYDRATES, 0 g FIBER, 11 g FAT (2 g saturated fat), 49 mg SODIUM, 2 mg CHOLESTEROL