Grilled Veggie Towers with Mozzarella

Grilled Veggie Towers with Mozzarella – AMAZING!!

Eggplant, zucchini, yellow squash, red onion and bell peppers are marinated in a white balsamic vinaigrette then grilled, stacked and topped with fresh mozzarella. These are DELICIOUS and such a great use of the end of summer’s bounty!

If you prefer to make them indoors, you can also grill the vegetables on a grill pan, then preheat to oven to 350°F, make your vegetable stacks on a baking sheet and melt the cheese in the oven. The vegetables can also be grilled a day ahead and reheated in the oven as well.

Grilled Veggie Towers with Mozzarella – perfec for Meatless Mondays!


Grilled Veggie Towers with Mozzarella
Skinnytaste.com
Servings: 6 • Size: 1 tower • Points +: 5 pts • Smart Points: 5
Calories: 194 • Fat: 11 g • Carb: 17 g • Fiber: 4 g • Protein: 9 g • Sugar: 4 g
Sodium: 234 mg  • Cholesterol: 22 mg

Ingredients:

  • 1 small eggplant, about 9 oz
  • 1 large red onion, sliced into 6 slices
  • 1 large (10 oz) zucchini
  • 1 large (10 oz) yellow squash
  • 3 red bell peppers
  • 6 oz fresh mozzarella cheese – cut into 1 oz thin slices
  • 4 large basil leaves plus 1 leaf chiffonade for garnish (optional)

For the Balsamic Marinade:

  • 1/4 cup white balsamic vinegar
  • 1/4 cup extra virgin olive oil
  • 1/4 cup water
  • 1 tbsp Dijon mustard
  • 1 tbsp honey
  • 1/2 tsp oregano
  • 4 basil leaves
  • 1/4 tsp kosher coarse salt
  • 1/4 tsp ground black pepper

Directions:

Wash and cut ends off vegetables. Cut the eggplant and red onion into 6 slices.  Cut the zucchini and squash into 1/2-inch thick slices on the bias (diagonally). Cut the red pepper in half and remove innards. Cut in half once again.

Place all ingredients of marinade into blender or place them into a container and use emulsion blender until all ingredients are blended until smooth.

Combine the vegetables and marinade in a deep bowl or large plastic bag. Allow to sit for at least 1 to 2 hours.

Remove vegetables from marinade with tongs and place vegetables directly on grill. Discard excess marinade. Place the red peppers, skins down, on the grill first since they will need the longest cooking time (about 6 minutes on each side, or until the skin is slightly charred.) Grill the additional vegetables 4 to 5 minutes, until browned and soft, remove from grill and set aside.

Using a small tin begin to create your tower of vegetables. Begin with the largest vegetable at the bottom. That will most likely be the eggplant, then the onion, red pepper, zucchini, and then the squash. Place a piece of basil in between any of the vegetables. Top the tower with the slice of mozzarella cheese, place back on grill and cover grill so the cheese melts, about 1 to 2 minutes. Garnish with basil if desired.