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Grilling is a culinary method that not only intensifies the flavors of food but also transforms the texture of simple ingredients into something extraordinary. Among the myriad of dishes that benefit from this cooking technique, the Colorful Grilled Veggie & Mozzarella Stacks stand out as a delightful combination of vibrant colors and fresh ingredients. This recipe is not just a meal; it’s a feast for the eyes and a wholesome option for health-conscious eaters. Perfect for gatherings, summer barbecues, or healthy weeknight dinners, these stacks showcase the beauty of seasonal produce and the creamy richness of fresh mozzarella, creating a harmonious balance of flavors that will excite your taste buds.

Grilled Veggie & Mozzarella Stacks

Discover the joy of vibrant, healthy eating with these Colorful Grilled Veggie & Mozzarella Stacks. Perfect for summer gatherings or cozy weeknight dinners, this dish features layers of grilled zucchini, red bell peppers, and creamy mozzarella, all drizzled with balsamic vinegar for added flavor. Simple to prepare and visually stunning, these stacks celebrate fresh produce while promoting a nutritious diet. Elevate your meals and impress your guests with this delightful recipe!
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Ingredients
  

1 medium zucchini, sliced into 1/4 inch rounds

1 medium yellow squash, sliced into 1/4 inch rounds

1 red bell pepper, cut into thick strips

1 small eggplant, sliced into 1/4 inch rounds

8 ounces fresh mozzarella cheese, sliced

1/4 cup fresh basil leaves, torn or whole

1/4 cup balsamic vinegar

3 tablespoons olive oil

2 cloves garlic, minced

Salt and pepper, to taste

Instructions
 

Prep the Veggies: Begin by heating your grill to medium-high heat. In a mixing bowl, combine the zucchini, yellow squash, red bell pepper, and eggplant. Drizzle the mixture with olive oil, then add the minced garlic, and season with salt and pepper. Toss everything together until the veggies are evenly coated with the oil and seasonings.

    Grill the Veggies: Carefully place the coated vegetable slices on the preheated grill. Grill each side for approximately 4 to 5 minutes, or until the vegetables are tender and crispy with noticeable grill marks. The aim here is to achieve a nice caramelization while ensuring the veggies maintain their structure.

      Assemble the Stacks: Once the vegetables are grilled to perfection, begin assembling your stacks. On a clean serving plate, layer a grilled zucchini slice, followed by a slice of fresh mozzarella. Next, add a grilled eggplant slice, another mozzarella slice, a thick strip of grilled red bell pepper, and finish with a top layer of grilled yellow squash. Repeat this layering process to create as many stacks as you like.

        Drizzle with Balsamic: With the stacks assembled, drizzle the balsamic vinegar over the top of each stack for a tangy finish. Garnish with fresh basil leaves, adding them either whole for a dramatic presentation or torn for a more rustic look. Feel free to sprinkle additional salt and pepper to your liking.

          Serve: Carefully transfer the vibrant stacks onto a serving platter. These stacks can be enjoyed warm right off the grill or served at room temperature, making them a perfect dish for any occasion.

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