I have a confession to make. These Grilled Veggie Stacks were supposed to post on Tuesday. Normally I write my posts the night before they go live but on Monday night I was glued to my TV watching The Real Housewives of Orange County (per the usual!) and well…Grilled Veggie Stacks completely slipped my mind. Perhaps I got caught up in Lydia’s fairy dust/stoner/I’m a Tree Mom’s crazyness. Anyways, I didn’t remember until 7:30 am Tuesday morning when I frantically ran to my computer and re-scheduled it for Friday. Preoccupied much?! Whoops! But hey…better late than never, right?
These Grilled Veggie Stacks turned out amazing. We split the 2 Grilled Veggie Stacks between 4 people for lunch and we all swapped the veggies so that we wound up with our favorites. It was perfect.
Mother’s Day is just around the corner, keep easy recipes like this in mind, especially if nice grilling weather is headed your way. Happy Mother’s Day to all the Moms out there. And especially to my Mom!!
Grilled Veggie Stacks
- 2 portabella mushrooms
- 1 red bell pepper, ribs and seeds removed and cut into rounds
- 1 zucchini, cut in ¼ inch rounds
- 1 onion, cut into rounds
- 1 eggplant, cut in ¼ inch rounds
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- balsamic glaze
- 1 clove garlic, minced
- 4 oz fresh mozzarella, cut in ¼ inch rounds
- salt and pepper to taste
- In a small bowl whisk together olive oil, balsamic vinegar and minced garlic. Season with salt and pepper; set aside.
- Preheat the grill.
- Place the mushrooms, zucchini, eggplant, pepper and onion in a large shallow bowl and pour the dressing on top. Let sit for a few minutes.
- In a single layer, place the mushrooms and eggplant on the grill first. These will need about 20 minutes total, 10 minutes per side. Next, add the pepper, onion and zucchini to the grill and cook 10 minutes total, 5 minutes per side.
- While the veggies grill, place the mozzarella slices in the leftover dressing so they soak up some dressing too.
- Once the veggies are grilled remove from heat and let cool slightly. Arrange, along with the mozzarella, in stacks from largest to smallest. Add a light drizzle of balsamic glaze over the top just before serving.