Grilled Zucchini Stack
This is a beautiful starter to any meal or makes for a nice veggie lunch main served with mixed greens.
• 1 large zucchini
• 1 medium eggplant (optional)
• 1 large heirloom tomato
• 1 large buffalo mozzarella ball or 2 or more bocconcini balls
• basil, torn or chopped
• salt and pepper
• extra virgin olive oil
• Balsamic vinegar (optional)
Slice into ¼ – ½ inch rounds the largest zucchini you can find. Do the same with eggplant (eggplant is optional).
Brush with olive oil and season with salt and pepper.
Heat the grill and grill the rounds on each side until tender (6-10 minutes).
Arrange heirloom tomatoes on plates as the base.
Remove zucchini and eggplant from grill and immediately add a sliced round of bocconcini or buffalo mozzarella and chopped basil with another still hot round on top to achieve melting deliciousness.
Use cheese for one layer or go crazy and make it super cheesy, stacking a cheese round between each vegetable layer. Or, if you want more tomato, use as an alternate in the stack.
Drizzle your towering works of art with extra virgin olive oil, more chopped basil and some balsamic vinegar if you like.