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Prep
Difficulty
Medium
Time
Estimate
30 mins
Prepare the polenta the night before if making from scratch. Otherwise, use the tube. Soak the wooden skewers. Slice the polenta and dip in olive oil. Dip the zucchini slices and start threading onto the skewers. Place on the grill. While they sear, slice & assemble the caprese skewers.
Zucchini grills up beautifully when cut into disks, skewered and laid on the grill with a rub of olive oil, salt & pepper. Embellish the flavor with your favorite herbs to make this fancy and make it your own. Just chop the herbs up & sprinkle on afterwards.
Crisp on the outside and soft in the middle- grilled Polenta is a unique gluten-free side for a barbecue. Start with prepared Polenta which comes in tubes usually sold near pasta. Alternatively, make your own from scratch, chill it overnight and cut it into pieces to grill.
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.
