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Balsamic glaze is a delightful addition that can elevate your Grilled Veggie & Mozzarella Stacks, providing a rich sweetness that balances the savory flavors of the grilled vegetables and creamy mozzarella. To make a balsamic glaze, simply simmer balsamic vinegar in a saucepan over medium heat until it reduces by half and thickens to a syrupy consistency. This usually takes about 10-15 minutes.

Grilled Veggie & Mozzarella Stacks

Celebrate the joys of summer with Grilled Veggie & Mozzarella Stacks, a delightful dish that combines the freshest grilled vegetables with creamy mozzarella cheese. Perfect for warm gatherings or light dinners, this recipe is not only visually appealing but also packed with flavor and nutrition. Learn how to choose the best ingredients, master grilling techniques, and assemble a stunning stack that will impress your guests and satisfy your cravings. Enjoy this vibrant celebration of seasonal produce!
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Ingredients
  

1 medium eggplant, sliced into ½-inch rounds

1 zucchini, sliced into ½-inch rounds

1 red bell pepper, cut into thick strips

1 yellow bell pepper, cut into thick strips

2 cups fresh mozzarella, sliced

4 tablespoons olive oil

1 teaspoon balsamic vinegar

1 teaspoon garlic powder

1 teaspoon dried oregano

Salt and pepper to taste

Fresh basil leaves for garnish

Balsamic glaze for drizzling (optional)

Instructions
 

Prepare the Vegetables: Preheat your grill to medium-high heat. In a bowl, combine the olive oil, balsamic vinegar, garlic powder, dried oregano, salt, and pepper. Toss the eggplant, zucchini, and bell peppers in the mixture until each piece is well-coated.

    Grill the Veggies: Place the prepared vegetables on the grill. Grill the eggplant and zucchini for about 4-5 minutes on each side until tender and charred. Grill the bell peppers for about 6-7 minutes until they become soft and have nice grill marks. Remove from the grill and let cool slightly.

      Assemble the Stacks: On a serving platter, start stacking the grilled vegetables with slices of fresh mozzarella in between each layer. For each stack, alternate between the eggplant, zucchini, and bell pepper, finishing with a slice of mozzarella on top.

        Finishing Touches: Garnish with fresh basil leaves and drizzle with balsamic glaze if using. You can also sprinkle a little extra salt and pepper to taste.

          Serve: These stacks can be served warm or at room temperature, making them perfect for a summer barbecue or a light dinner option.

            Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings