Recipes

Check out the different recipes with their wine pairing, download your own shopping list
and make some of Dave's favorite dishes at home.

Appetizers

Grilled Zucchini Caprese with Tomato Vinaigrette & Basil-Walnut Pesto

Grilled Zucchini Caprese with Tomato Vinaigrette & Basil-Walnut Pesto
Grilled Zucchini Caprese with Tomato Vinaigrette & Basil-Walnut Pesto Grilled Zucchini Caprese with Tomato Vinaigrette & Basil-Walnut Pesto Grilled Zucchini Caprese with Tomato Vinaigrette & Basil-Walnut Pesto Grilled Zucchini Caprese with Tomato Vinaigrette & Basil-Walnut Pesto Grilled Zucchini Caprese with Tomato Vinaigrette & Basil-Walnut Pesto Grilled Zucchini Caprese with Tomato Vinaigrette & Basil-Walnut Pesto

In Saratoga Springs, NY, Chef Fiona served up Grilled Zucchini Caprese with a Tomato Vinaigrette and Basil-Walnut Pesto for Dave Matthews Band and crew. Try this recipe at home paired with the Dreaming Tree Chardonnay.

Photos by Aaron Farrington.

Ingredients

Serves 6-8 people

Tomato Vinaigrette
1 medium tomato, cut in chunks
1/3 clove garlic, crushed
1 c. balsamic vinegar
1 tbs. dijon mustard
1 tbs. honey
1/2 c. extra virgin olive oil
1 large pinch salt
1 large pinch pepper

Basil-Walnut Pesto
1 bunch basil, picked
1/2 bunch parsley, picked
1/2 c. walnuts, toasted
1 clove garlic, crushed
2 lemons, juiced
1/2 c. extra virgin olive oil
1/4 c. parmesan, grated
salt
black pepper

Zucchini
2 zucchini, large, cut in 1 inch slice
3 tbs. extra virgin olive oil
salt
pepper

Mozzarella
2 - 1 lb balls fresh mozzarella, cut in 1/2 inch slices

Shopping List

Serves 6-8 people

Tomato Vinaigrette
1 medium tomato
1/3 clove garlic
1 c. balsamic vinegar
1 tbs. dijon mustard
1 tbs. honey
1/2 c. extra virgin olive oil
1 large pinch salt
1 large pinch pepper

Basil-Walnut Pesto
1 bunch basil
1/2 bunch parsley
1/2 c. walnuts
1 clove garlic
2 lemons
1/2 c. extra virgin olive oil
1/4 c. parmesan
salt
black pepper

Zucchini
2 zucchini, large
3 tbs. extra virgin olive oil
salt
pepper

Mozzarella
2 - 1 lb balls fresh mozzarella

Directions

Tomato Vinaigrette:

  1. Place all ingredients, except oil, in a blender.
  2. Start on low and slowly increase speed until blended.
  3. Slowly pour in the oil.
  4. Season to taste with salt and pepper.
  5. Set aside.

Basil-Walnut Pesto:

  1. Place all ingredients, except parmesan, in a food processor.
  2. Pulse ingredients until the ingredients incorporate and look like a chunky paste.
  3. Transfer to a bowl and mix in parmesan.
  4. Season to taste.
  5. Set aside.

Zucchini:

  1. Heat grill over medium-high.
  2. Drizzle zucchini with olive oil, salt and pepper.
  3. Grill each side for 2-3 minutes per side, until nice marks are present but the zucchini is still somewhat firm.

All steps can be done ahead of time, assemble just before serving. For assembly, use a platter or plate with raised sides. Layer slices of zucchini and mozzarella, spoon vinaigrette over top, then drizzle with pesto.