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Buffalo Mozzarella & Summer Vegetable Wraps Chef Recipe

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The Kitchn
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gluten free low carb nut free vegetarian memorial day


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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.

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