Grilled Veggie Stackers

WMUR Veggie Stacker July 2017 1

Grilled Veggie Stackers

*** AS SEEN ON WMUR COOK’s CORNER***

Fresh veggies and herbs are overtaking our farm markets, farm stands and back yards!!! Enjoy the flavors of summer with little effort and big taste!

grilled veggie stackers

SERVINGS:
2 People
PREP TIME:
10 Minutes
COOK TIME:
10 Minutes
DIFFICULTY:
Easy
COURSE:
Appetizer, Brunch, Dinner, Lunch, Side, Snack
CUISINE:
DIET TYPE:
Gluten Free, Vegetarian
SEASON:

  • 1 Large zucchini cut into 1/4 inch rounds
  • 1 Medium eggplant cut into 1/4 inch rounds
  • 3 large heirloom or beefsteak tomatoes
  • 1 lb fresh mozzarella, sliced
  • your favorite Cucina Aurora Olive Oil (we like Garlic, Tomato Basil, or Rosemary Oregano for this recipe)
  • 1/4 cup balsamic vinegar
  • chopped fresh herbs like Parsley, Basil, Oregano, Rosemary
  1. Coat the veggies in your favorite oil and a bit of the vinegar.
  2. Grill eggplant and zucchini until tender (about 3-5 minutes)
  3. Grill tomatoes just to warm, about 30 seconds.
  4. Layer alternating veggies and cheese until you have a stack about 3 inches high.
  5. Drizzle with more oil and chopped herbs.

ENJOY!
*** You can enjoy this recipe chilled, made ahead of time, or you can arrange the stacks in a lasagna pan, top with tomato sauce and extra shredded mozzarella cheese and bake for 20 minutes for a warm Veggie Stack Parmesan!