Ingredients
- 4 Portobella Mushrooms
- 1 Medium Red Onion Cut in 4 thick slices
- 1 Large Zucchini Cut in 8 thick slices
- 1 Large Yellow Squash Cut in 8 thick slices
- 4 Mini Bell Peppers Halved
- 1 Large Roma Tomato Cut in 4 thick slices
- 1/3 Cup Balsamic Vinairgrette Homemade, but bottled will work
- 6 Ounces Fresh Mozzarella Cut in 4 thick slices
Servings:
Instructions
- Remove the stems from the mushrooms. Use a spoon to scrape the gills out of each mushroom. Wipe them with a damp paper towel and place them in a gallon zip top bag.
- Place the remaining vegetables in another zip top bag. Try to lay them flat.
- Divide the Balsamic dressing between the two bags. Seal the bags and turn them a couple of times to distribute the dressing. Refrigerate for at least 4 hours.
- On a grill set at high heat and using a grill mat or pan, cook the mushrooms, turning as needed until they are somewhat soft. If you have a second rack on your grill move them to it top side up.
- Add the vegetables to the grill. Start with the onions. It is helpful to use toothpicks to hold the slices together.
- Once the onions begin to brown, add the squashes. Continue to cook the vegetables turning occasionally until they are beginning to soften and are browning.
- Remove all the vegetables and the mushrooms from the grill. Add the tomatoes. These will cook while you assemble the stacks. Enlist a lovely/handsome assistant to keep an eye on them while you do this.
- Assemble the stack as follows: Mushroom, onion slice (don’t forget to remove the toothpicks), zucchini slice, pepper chunks, and yellow squash slice. You will have some squash slices left over, do with them as you wish, but they do fill out the plate nicely.
- Remove the tomatoes from the grill, and add them to the stack. Top each stack with a slice of the mozzarella.
- Anchor each stack with a toothpick. Trust me, don’t skip this step. Return the stacks to the grill and cook, covered until the cheese begins to melt.
- When everything looks beautiful, bring the stacks in and remove the toothpicks. Serve with a nice salad and the remaining squash slices.
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