Grilled Vegetable Stacks
Yield: 4 as a side; 4-6 as an entrée
Prep: 10 minutes | Cook: 15 minutes
Total Time: 25 minutes
- 4 medium (about 3 inches in diameter) Portobello mushrooms, dark gills scooped out
- 1 red bell pepper, quartered lengthwise
- 1 yellow bell pepper, quartered lengthwise
- 4 slices medium to large zucchini, cut into rounds
- 4 slices medium eggplant, cut into rounds
- Olive oil
- Salt (preferably kosher or sea salt) and freshly ground pepper
- 1 cup Roasted Tomato with Balsamic Savory Condiment
- 4 rosemary branches 4-5 inches in length, bottom two-thirds of leaves removed
- Prepare the grill.
- Brush the vegetables with olive oil, season with salt and pepper to taste, and grill each vegetable until done.
- Turn each mushroom upside down on a flat surface to use as the base for the stack, then layer with a slice of yellow pepper, a slice of zucchini, red pepper, mozzarella, and eggplant.
- Place the stacks on the grill off the side, close the lid and cook until the cheese starts to melt (alternatively, the stacks can be heated in a 400°F oven for 10 minutes.)
- Remove from the grill, then poke a rosemary sprig through the middle of each stack with the leaves at the top of the stack.
- Heat the Roasted Tomato with Balsamic Savory Condiment in a small saucepan over medium heat.
- Spoon ¼ cup in a pool on each of four salad plates. Top with a vegetable stack. Serve immediately.
Take a look at our recommended pairing below.