Buffalo Mozzarella & Summer Vegetable Wraps Chef Recipe

2 faves
More from this source
The Kitchn


Add a comment



2 medium green zucchinis

1 red bell pepper

2 large portobellos

1 medium eggplant

4 cloves of garlic, peeled & chopped

1/2 cup olive oil

2 tablespoons capers, chopped

2 pieces fresh buffalo mozzarella

2 tablespoons basil, chiffonade

2 teaspoons balsamic syrup

12 pieces Boston Bibb lettuce leaves

salt and pepper to taste


1. Trim the ends of the eggplant and cut into 1/2 inch thick rounds.

14. Top with buffalo mozzarella, basil chiffonade, balsamic syrup, and capers.

Red Wine Vinaigrette

1/2 cup red wine vinegar

3 tablespoons lemon juice

2 teaspoons honey

2 teaspoons salt

freshly ground black pepper

1 cup olive oil

1. Combine all ingredients except for the olive oil.

You might also like

Sweet Corn Salad Wraps
Cookie and Kate
Thai Chicken Wraps
The Family Dinner
Potato And Kale Spanish Tortilla
Love and Olive Oil
Corn Tortilla Soup
Michael Ruhlman
BLT Corn Salad Wraps
Joy The Baker
Tortilla Quinoa Salad With Lime Cilantro Dressi...
Food Republic
Pesto Bacon Lettuce & Tomato Wraps- With Smoked...
Gluten Free Goddess
Spanish Tortilla With Chorizo
Thai Mango Cabbage Wraps With Crispy Tofu And P...
Cookie and Kate
Fresh Corn Tortillas
Bon Appetit