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Grilled Veggie & Mozzarella Stacks are a delightful and visually appealing dish that brings together the robust flavors of fresh vegetables and creamy mozzarella cheese. This recipe not only celebrates the bounty of summer produce but also offers a healthy and satisfying option for any meal. Whether you’re hosting a barbecue, preparing a light dinner, or looking for a vibrant appetizer, these stacks deliver on taste and presentation. The combination of grilled vegetables and mozzarella creates a medley of textures and flavors that are both comforting and refreshing.

Grilled Veggie & Mozzarella Stacks

Savor the vibrant flavors of Grilled Veggie & Mozzarella Stacks, a dish perfect for any occasion. Using seasonal vegetables like bell peppers, zucchini, and eggplant, this recipe combines fresh ingredients with creamy mozzarella for a delightful experience. Grilling enhances their natural sweetness and adds a smoky depth, making each bite a gourmet treat. Follow our tips to create a visually stunning and nutritious dish that will impress your family and friends. Enjoy the essence of summer on your plate!
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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 Vegetables: Preheat your grill to medium-high heat. While the grill is heating, arrange the zucchini, eggplant, bell peppers, and onion on a large platter.

    Season the Veggies: In a small bowl, whisk together the olive oil, balsamic vinegar, oregano, garlic powder, salt, and pepper. Brush this mixture generously over all the sliced vegetables.

      Grill the Veggies: Once the grill is heated, place the vegetable slices on the grill grates. Grill each side for about 4-5 minutes, or until the veggies are tender and have nice grill marks. The zucchini and bell peppers will likely cook faster than the eggplant and onion.

        Assemble the Stacks: Once the vegetables are grilled, remove them from the grill and let them cool slightly. Start by placing a slice of grilled eggplant on a plate, followed by a slice of grilled zucchini, then a slice of mozzarella cheese. Continue this layering process with grilled bell peppers and onions until the stack is about 4-5 layers high.

          Melt the Cheese: Optionally, for a melty cheese effect, you can place the assembled stacks back on the grill for an additional minute or two, covering with a grill lid to help the cheese melt.

            Garnish & Serve: Remove the stacks from the grill. Drizzle with any remaining olive oil and balsamic vinegar, and sprinkle with fresh basil leaves. Serve warm as an appetizer or a light main dish.

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