Grilled Patty Pan Caprese Stacks (Meatless Monday)

We celebrate the first full day of summer with an appropriate luncheon featuring these Grilled Squash Caprese Stacks and Watermelon Cucumber Feta Salad.  The Caprese recipe was inspired by Cooking Light.  This was a perfect time to use one of the pretty patty pan squashes I purchased from the Middleton Farmers Market.

Grilled Patty Pan Caprese Stacks

(Serves 2)

Mix oil,  balsamic reduction, garlic and pepper.
1 tablespoon olive oil
1 1/2 teaspoon balsamic reduction*
1 garlic clove
Fresh ground pepper

Brush squash slices on both sides with oil mixture.
1 patty pan squash, sliced thinly
Brown squash on 1 side in iron grill pan on stove-top.  Turn slices.

Top squash with mozzarella slices.
3 ounce fresh mozzarella cheese, sliced thinly

Top cheese with tomato slice.
1 yellow tomato, sliced thinly

Sprinkle tomato slice with basil sprigs, reserving some for garnish.
Fresh basil sprigs

Grill until cheese melts.  Stack a squash-cheese-tomato piece on top another.

Garnish with grape tomato halves and reserved basil spring. 
6 grape tomatoes, halved 

*To make balsamic reduction, I combined 1/2 cup balsamic vinegar with 1/4 cup water, 1 teaspoon honey and 1 bay leaf on stove top.  I brought to a boil over medium heat, then lowered heat to simmer for 12 minutes.

The salad recipe was inspired by Cooking Light.  

Watermelon Salad with Feta & Cucumbers

(Serves 2)

Mix vinegars, water, mustard and sugar.
1/4 cup cider vinegar
2 tablespoons water
Dash ground mustard
1 teaspoon sugar
1 1/2 teaspoon white wine vinegar

Pour vinaigrette over cucumber slices. 
1 pickling cucumber, sliced thinly

Arrange cucumbers, melon, olives and gorgonzola on the plate.
1/2 cup watermelon cubes
6 black olives, sliced
1 tablespoon crumbled gorgonzola
Fresh spinach salad 

Have a great week!