Recipe: Vegetarian's Delight

Vegetarian's Delight

1 medium eggplant
1 medium zucchini
1 medium onion
1 medium tomato
6 medium Portobello mushrooms
1 pound fresh mozzarella
1/2 cup virgin olive oil
1/4 cup balsamic vinegar
2 cloves garlic, peeled and minced
salt and pepper to taste
6 fresh basil leaves

Cut the eggplant, zucchini, onion, and tomato into 6 slices each. Clean mushrooms, remove stems and discard. Cut fresh mozzarella into 6 slices and place in the refrigerator for now.

Mix olive oil and vinegar, garlic salt and pepper in a shallow pan. Place mushrooms, eggplant, zucchini, onion and tomato slices in pan and turn to coat both sides. Let vegetables sit in this marinade for about 10 minutes.

While vegetables are marinating, light grill.

Cook vegetables over a medium heat until tender. (Do not grill the tomatoes as they will get too mushy.)

When vegetables are done cooking, start stacking vegetables. Begin by putting mushroom on the plate first, then a slice of eggplant , then zucchini, then onion, then tomato, and finally, the mozzarella.

Top each stack with a leaf of fresh basil and serve immediately.

Servings: 6
Source: New Jersey Garden Network