Grilled Vegetable Towers with Mozzarella are layered with grilled, marinated eggplant, zucchini, yellow squash, red onion and bell peppers topped with fresh mozzarella.
1small eggplant(about 9 oz)
1large red onion(sliced into 6 slices)
1large(10 oz zucchini)
1large(10 oz yellow squash)
3red bell peppers
6ozfresh mozzarella cheese - cut into 1 oz thin slices
4large basil leaves plus 1 leaf chiffonade for garnish(optional)
For the Balsamic Marinade:
1/4cupwhite balsamic vinegar
1/4cupextra virgin olive oil
1/4tspkosher coarse salt
1/4tspground black pepper
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.
When ready to grill, 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.