Grilled Vegetable and Fresh Mozzarella Stacks with Balsamic Drizzle
Warm grilled veggies lightly melt fresh mozzarella in these satisfying stacks.
1 tsp(s), extra virgin
1 medium, cross sliced into 8, ¼” slices
Roasted red peppers (packed in water)
2 cup(s), each seeded and cut into 4 large pieces
2 cup(s), trimmed and cut into 8 large pieces
Uncooked portabella mushroom(s)
4 large, stemmed and halved crosswise
Part-skim mozzarella cheese
¾ oz, cut into 8 slices
¼ cup(s), chopped
- In a small bowl, whisk together oil, vinegar, and mustard reserve. Arrange vegetables on a large baking sheet. Spray both sides lightly with cooking spray and season with remaining 1 tsp salt and ¼ tsp pepper. Heat a large grill pan or outdoor grill on high and grill veggies for approximately 5 minutes per side, until grill marks are evident and veggies have softened. (Press down lightly on peppers, mushrooms, and fennel to flatten as they cook). While veggies are still warm, assemble stacks on serving platter or individual plates: In this order layer 1 slice eggplant, 1 piece of mushroom, 1 slice mozzarella, 1 slice fennel, and 1 piece of pepper. Secure with a toothpick. Drizzle each stack with ¾ tsp vinaigrette, garnish with basil, and serve warm.