Recipe - Grilled zucchini with caprese salad and pesto (Meatless Monday)

This recipe comes courtesy of the March 2010 edition of Delicious Magazine.  However I substituted freshly made pesto for the rocket salsa.  If you're interested in the original recipe, click here.

Searching high and low for some interesting "Meatless Monday" dishes I stumbled across this in the March 2010 edition of Delicious Magazine and decided to give it a whirl.  The recipe recommends serving with a meat-based dish, which of course you can do, but this served 2 of us (with a big salad) for Meatless Monday.  It was so good this will form part of my repetoire until Mr Your Local Markets gives me the old nudge to let me know (gently) that he's sick of it.

Ingredients

4 zucchini, very thinly sliced lengthways
1 tbs extra virgin olive oil
4 vine-ripened tomatoes, seeds removed, chopped. I used beautiful grape cherry tomatoes for their flavour.
2 x 120g buffalo mozzarella balls*, drained, chopped. I substituted this for Mudgee Persian Fetta.
1/2 cup basil leaves

Pesto Sauce

1 cup basil leaves, stems removed
1 garlic clove, finely chopped
Handful good quality parmesan cheese or Grana Padano
1/2 cup (120ml) extra virgin olive oil
3 tbs lightly toasted pine nuts
Salt to season

Instructions

For pesto, combine all dry ingredients in blender or food processor and blend, drizzling oil in as you go.  Feel free to use less or more oil, as I don't measure, I guess quantities ;-)  This is why I am a lousy baker.

Preheat char grill or barbecue to medium-high. Brush zucchini with oil and grill, turning once, for 5 minutes until lightly charred. Arrange zucchini on a platter and top with tomato and mozzarella/fetta. Season, then drizzle with pesto and garnish with basil leaves.