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As the warm sun shines and the days stretch longer, the allure of summer cooking becomes irresistible. Grilled vegetables have gained immense popularity during this season, celebrated for their vibrant flavors and the ability to bring out the best in fresh produce. Among the myriad of summer recipes, the Grilled Veggie & Mozzarella Stacks stand out as a delightful and healthy option that perfectly encapsulates the essence of seasonal dining. This dish not only offers a feast for the eyes with its array of colors but also tantalizes the taste buds with its harmonious balance of flavors and textures.

Grilled Veggie & Mozzarella Stacks

Embrace the vibrant flavors of summer with Grilled Veggie & Mozzarella Stacks! This colorful dish features layers of grilled zucchini, eggplant, bell peppers, and sweet red onion, all topped with creamy fresh mozzarella. Perfect as an appetizer or light main course, these stacks are not only visually stunning but also packed with nutrients. Experience the delight of fresh, seasonal produce brought to life on the grill, making every bite a delicious celebration of summer.
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Ingredients
  

1 large zucchini, sliced into 1/4-inch rounds

1 large eggplant, sliced into 1/4-inch rounds

1 large red bell pepper, cut into large strips

1 large yellow bell pepper, cut into large strips

1 large red onion, sliced into 1/4-inch rounds

8 oz fresh mozzarella cheese, sliced

1/4 cup extra virgin olive oil

2 tablespoons balsamic vinegar

1 teaspoon dried oregano

1 teaspoon garlic powder

Salt and pepper, to taste

Fresh basil leaves, for garnish

Instructions
 

Prep the Grill and Vegetables: Begin by preheating your grill to medium-high heat. While the grill warms up, lay out the sliced zucchini, eggplant, bell peppers, and red onion on a large platter, ensuring they are ready for seasoning.

    Create the Marinade: In a small mixing bowl, combine the extra virgin olive oil, balsamic vinegar, dried oregano, garlic powder, salt, and pepper. Whisk the mixture until well blended. Use a brush to generously coat each vegetable slice with this flavorful marinade, making sure to cover all sides.

      Grill the Vegetables: Once the grill is at the right temperature, carefully place the marinated vegetable slices directly on the grill grates. Grill them for approximately 4-5 minutes per side, or until they become tender and showcase beautiful grill marks. Keep in mind that zucchini and bell peppers will cook more quickly compared to the eggplant and onion.

        Construct the Stacks: After removing the grilled veggies from the grill, allow them to cool slightly. Begin assembling your stacks by placing a slice of grilled eggplant on a plate, followed by a slice of grilled zucchini, and then a slice of fresh mozzarella cheese. Continue layering with the grilled bell peppers and onion until your stack reaches about 4-5 layers high.

          Melt the Cheese (Optional): For an extra cheesy touch, you can return the assembled stacks to the grill for an additional 1-2 minutes, covering them with the grill lid. This will help the mozzarella melt nicely, enhancing the dish's creaminess.

            Garnish & Serve: Once the cheese has melted to your liking, carefully remove the stacks from the grill. Drizzle any leftover olive oil and balsamic vinegar over the top, and finish with a sprinkle of fresh basil leaves for that aromatic touch. Serve your Grilled Veggie & Mozzarella Stacks warm as a delightful appetizer or a light main dish.

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 4-6