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Prep
Difficulty
Medium
Time
Estimate
30 mins
Prepare the potatoes and halve the squash. Blend up the pesto. Grill one side of the patty pans. Slice the tomatoes and mozzarella. Assemble the Caprese Skewers. Stuff the pattypans and continue to cook. Mash up the potatoes with the pesto.
Chunky, smashed potatoes are flavored up with a generous dollop of bright pesto. Since so much of the flavor comes from the pesto, it is ideal to make your own. Alternatively, buy a freshly made batch with ingredients you can trust.
Homemade pesto is an amazing, yet simple luxury. Have a mortar & pestle? Roll up those sleeves and pound some love into this garlic-basil-olive oil sauciness. Have a food processor? Pulse, pulse and you are done. We use lemon to brighten the flavor and retain color. Make this vegan by substituting more nuts for the cheese. If you can’t find or afford pricy pine nuts, I love my pesto with walnuts, pistachios, almonds or even pecans.
Those flying saucer squash are perfect for cutting in half and stuffing with goodness. Pesto is especially fun and bright for the summer. We prepared ours on the grill, but roasting in the oven will also get the job done.
Only Italy, the birth place of the Slow Food Movement would have a flag representing their favorite combo- tomatoes, basil, mozzarella. Sliced and pressed on to skewers makes it surprisingly more exciting. Find tomatoes that are a similar size to your ball of mozzarella.
