Zinfandel: November 2007 Archives

Grilled Vegetable Stacks

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Brought to you by Gourmet Every Day Cookbook

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.

Ingredients

  • 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

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