Roasted Veggie Caprese Salads

These are the Caprese salads I made for wine night guests using the roasted veggies and candied tomatoes I made several days ago.  They are delicious appetizers that are a little bit fancy.  Goes well with a glass of Pinot Noir (in my non-trained opinion).

You'll need:

• roasted eggplant
• roasted yellow squash
• fresh mozzarella (the soft kind that comes in a ball)
• fresh basil
• candied tomatoes
• olive oil leftover from roasting veggies/tomatoes
• balsamic or red wine vinegar
• Italian seasoning
• kosher salt

The steps

• Assemble the salads in this order, from bottom up: roasted veggie, one or two leaves of basil, mozzarella, tomato.
• Using the leftover olive oil, add vinegar, Italian seasoning, and kosher salt until it tastes like a good salad dressing.  Go heavy on the vinegar.
• Drizzle this dressing over the top & serve

You can also assemble these salads over slices of fresh tomatoes and not use roasted veggies or candied tomatoes.  I still have roasted veggies, mozzarella, dressing, and basil left.  I plan to make a creamy pasta sauce using those leftovers.  More on that in a few days when I have more time to cook.