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Grilled Vegetable Caprese Salad
Ingredients
  • ½ lb Asparagus (½ bunch), tough ends trimmed, cut into thirds
  • 1 large zucchini (8 oz), cut into ¼-in thick slices
  • 1 large red bell pepper, cut into 2-in pieces
  • ½ t kosher salt
  • Freshly ground pepper
  • 2 T jarred pesto
  • Olive oil spray/mister
  • 4 oz. fresh mini mozzarella balls (bocconcini), halved
  • 2 T store-bought balsamic glaze (DeLallo)
  • 12 small fresh basil leaves
Steps
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