You can do this with just about any veggies that you happen to have and any type of cheese that melts. Try Fontina or Gruyère, you and your family will be begging for more.
- 4 medium (about 3 inches in diameter) portabella 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
- 4 slices fresh mozzarella
- 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 back on the grill off to 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 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 1⁄4 cup in a pool on each of four salad plates. Top with a vegetable stack. Serve immediately.
Serves 4 as a starter or a side to grilled meat; 4-6 as a light entrée.
Roasting tomatoes brings out their sweet earthiness. Letting grapes hang until they are rich and ripe gives a fruitful, earthy quality to red wines also. Lush reds like Zinfandel or Grenache are just the ticket with these grilled vegetable stacks.