Maybe you have a meatless meal in your menu once a week or maybe you don’t eat meat at all. Either way this recipe is sure to please your taste buds.
These grilled stacked veggies are so easy to make you’ll for sure want to add this to one of your meatless meals.
Here is what you’ll need:
2 medium sized eggplants
6 portabella mushrooms
1 package of fresh mozzarella cheese
1 or 2 fresh tomatoes
6 leafs of fresh basil
1 jar roasted red peppers
First thing was to wash the mushroom and dry them with a paper towel. Then slice the eggplant about ¼ inch or ½ inch slices.
Now brush both sides of the mushrooms and eggplant with some light olive oil. Oh I forgot, while you’re doing that go ahead and fire up your grill.
With the grill on the medium setting grill the mushrooms and eggplant until the eggplants are light brown, just like in this picture.
Now it’s time to slice your tomatoes and cheese, but before you do those preheat the oven to 350 degrees.
Start building your veggie stacks with a portabella mushroom first, and then a slice of eggplant, now the roasted red peppers, another eggplant, and then a slice of tomato.
Place these on a cookie sheet and bake for about 15 minutes.
Take them out of the oven and add a couple of basil leafs and top off with the mozzarella cheese, sprinkle some Italian seasoning on top. Place this back in the oven until the cheese begins to melt.
These tasty grilled veggie stacks can be a meal all in itself or served as a nice side dish. I made a sandwich out of mine on a fresh ciabatta roll.
I can’t take the credit for this, as my wife grilled the mushrooms and eggplant, and my daughter prepared and baked the stacks. All I did was take the pictures and eat these grilled veggie stacks.
As always Thanks for stopping by and I hope you enjoy.