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Grilled vegetable dishes have gained immense popularity in recent years, emerging as a staple in both casual and gourmet dining. With their vibrant colors and robust flavors, they not only satisfy the palate but also cater to health-conscious eaters. One standout recipe that encapsulates this culinary trend is Grilled Veggie & Mozzarella Stacks. This dish is not just about taste; it represents a harmonious blend of seasonal vegetables and creamy mozzarella, making it a delicious and healthy choice for any meal.

Grilled Veggie & Mozzarella Stacks

Discover the vibrant flavors of Grilled Veggie & Mozzarella Stacks, a delicious blend of seasonal vegetables and creamy mozzarella that takes grilled dishes to a whole new level. Perfect as an appetizer or main course, these stacks are ideal for summer barbecues and family meals alike. Learn how to perfectly grill zucchini, eggplant, and bell peppers while layering them with fresh cheese and herbs. Make this colorful dish a centerpiece at your next gathering and enjoy a feast for both the eyes and taste buds!
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Ingredients
  

1 medium zucchini, sliced into 1/4 inch rounds

1 medium eggplant, sliced into 1/4 inch rounds

1 red bell pepper, cut into thick strips

1 yellow bell pepper, cut into thick strips

8 oz fresh mozzarella cheese, sliced

1/4 cup balsamic glaze

3 tbsp olive oil

2 cloves garlic, minced

1 tsp dried oregano

1 tsp fresh basil, chopped (plus more for garnish)

Salt and pepper to taste

8 large fresh basil leaves (for layering)

Instructions
 

Prepare the Veggies: Preheat your grill or grill pan over medium-high heat. In a large mixing bowl, combine the zucchini, eggplant, and bell peppers. Add the olive oil, minced garlic, oregano, salt, and pepper. Toss the vegetables until they are well coated.

    Grill the Vegetables: Place the seasoned vegetables on the grill. Grill for about 4-5 minutes on each side or until nicely charred and tender. Be careful not to overcook them. Remove from grill and set aside.

      Assemble the Stacks: On a serving plate or platter, start assembling your stacks. Begin with one slice of grilled eggplant as the base. Top with a slice of mozzarella cheese, a slice of zucchini, one grilled bell pepper strip, and a fresh basil leaf. Repeat the process until all ingredients are used, alternately stacking as desired.

        Drizzle and Serve: Once assembled, lightly drizzle the stacks with balsamic glaze and garnish with extra fresh basil. Sprinkle with additional salt and pepper if desired.

          Enjoy: Serve immediately while the stacks are warm, or refrigerate and serve cold for a refreshing appetizer.

            Prep Time, Total Time, Servings: 15 minutes | 25 minutes | 4 servings