Grilled Vegetable Caprese With Pesto

• Pesto:
• 2 large garlic cloves
• 1/4 cup walnuts, toasted
• 1 (1-ounce) package fresh basil, stems removed
• 1/2 cup (2 ounces) grated fresh Parmesan cheese
• 1/4 cup extra-virgin olive oil
• 1/4 cup white balsamic vinegar
• 2 tablespoons water
• Salad:
• 1 (1-pound) eggplant, cut diagonally into 1/2-inch thick slices
• 1 large red onion, cut into 1/2-inch slices
• Cooking spray
• 1 pound zucchini, diagonally cut into 1/2-inch-thick slices
• 1 pound yellow squash, diagonally cut into 1/2-inch-thick slices
• 2 cups cherry tomatoes
• 2 (12-inch) metal skewers
• 5 ounces bocconcini mozzarella cheese, sliced
• 1/4 teaspoon kosher salt

1. To prepare pesto, drop garlic through food chute with food processor on; process until minced. Add walnuts and basil; process until finely ground. Add cheese and next 3 ingredients (through water); process until smooth. Transfer to a small bowl; cover and chill.
2. To prepare salad, preheat grill to medium-high heat.
3. Place eggplant and onion on grill rack coated with cooking spray; cover and grill 6 to 8 minutes or until tender. Remove from grill.
4. Place zucchini and yellow squash on grill rack; cover and grill 4 to 6 minutes or until tender. Remove from grill.
5. Thread tomatoes evenly onto skewers; coat with cooking spray. Place skewers on grill rack; cover and grill 5 to 7 minutes or until tender. Remove tomatoes from skewers.
6. Arrange vegetables, tomatoes, and cheese on a large platter; drizzle 1/2 cup pesto over salad, and sprinkle with salt. Serve with remaining pesto.

garlic, walnuts, fresh basil, parmesan cheese, extravirgin olive oil, white balsamic vinegar, water, salad, eggplant, red onion, cooking spray, zucchini, yellow squash, cherry tomatoes, metal skewers, mozzarella cheese, kosher salt

Taken from www.myrecipes.com/recipe/grilled-vegetable-caprese-with (may not work)