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As the warm weather approaches, many of us begin to crave lighter, fresher meals that celebrate the vibrant flavors of summer produce. One dish that perfectly embodies this seasonal spirit is Grilled Veggie & Mozzarella Stacks. This delightful recipe showcases the best of grilled vegetables, layered with creamy fresh mozzarella, making it a perfect option for health-conscious diners and food lovers alike. Whether you’re hosting a backyard barbecue, a casual dinner with friends, or simply looking for a nutritious meal, these stacks are sure to impress.

Grilled Veggie & Mozzarella Stacks

As summer approaches, indulge in the vibrant flavors of the season with Grilled Veggie & Mozzarella Stacks. This delicious dish features layers of grilled eggplant, zucchini, and bell peppers, paired with creamy fresh mozzarella for a delightful taste experience. Perfect for barbecues, casual dinners, or light meals, these stacks are customizable and visually appealing. Enjoy the health benefits of these grilled veggies and impress your guests with this easy, flavorful recipe.
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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 extra virgin olive oil

1 teaspoon balsamic vinegar

1 teaspoon garlic powder

1 teaspoon dried oregano

Salt and freshly cracked black pepper to taste

Fresh basil leaves for garnish

Balsamic glaze for drizzling (optional)

Instructions
 

Prepare the Marinade: Preheat your grill to medium-high heat. In a mixing bowl, combine the extra virgin olive oil, balsamic vinegar, garlic powder, dried oregano, salt, and freshly cracked black pepper. Whisk until well blended.

    Coat the Vegetables: Add the sliced eggplant, zucchini, and bell peppers into the bowl with the marinade. Toss gently until all the vegetables are thoroughly coated in the mixture.

      Grill the Vegetables: Arrange the coated vegetables on the preheated grill. Grill the eggplant and zucchini for approximately 4-5 minutes on each side, or until they are tender and exhibit beautiful grill marks. The bell peppers will take about 6-7 minutes; grill them until they soften and show nice char marks. Once grilled, remove the vegetables from the grill and allow them to cool for a few minutes.

        Assemble the Stacks: On a large serving platter, begin stacking the grilled vegetables, interspersing slices of fresh mozzarella with each layer. Start with a slice of eggplant, followed by a slice of mozzarella, then zucchini, more mozzarella, and finish with bell pepper and mozzarella on top.

          Add Finishing Touches: Garnish the completed stacks with fresh basil leaves. For added flavor, drizzle with balsamic glaze, if desired, and sprinkle additional salt and pepper to taste.

            Serve: These delightful veggie and mozzarella stacks can be enjoyed warm or at room temperature, making them an ideal choice for summer barbecues or a refreshing light dinner option.

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