Grilled Vegetable Caprese with Pesto

Ingredients

• 2 cups cherry tomatoes 
• 1 pound eggplant 
• 1 ounce basil fresh
• 2 large garlic 
• 0.3 teaspoon kosher salt 
• 5 ounces mozzarella cheese sliced
• 0.3 cup olive oil extra-virgin
• 2 ounces parmesan fresh grated
• 1 large onion red cut into 1/2-inch slices
• 0.3 cup walnuts toasted
• 2 tablespoons water 
• 0.3 cup balsamic vinegar white
• 1 pound summer squash yellow cut into 1/2-inch-thick slices
• 1 pound zucchini cut into 1/2-inch-thick slices
• 24 inch frangelico 

Equipment

• food processor
• bowl
• grill
• skewers

Directions

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