Ingredients
9ozeggplant,(1 small eggplant)
1red onion,large, sliced into 6 slices
10ozzucchini,(1 large zucchini)
10ozyellow squash,large
3red bell peppers
6ozmozarella cheese,fresh, cut into 1oz thin slices
4basil leaves,large, optional
1chiffonade leaf,to garnish, optional
¼cupwhite balsamic vinegar
¼cupextra-virgin olive oil
¼cupwater
1tbspdijon mustard
1tbsphoney
½tsporegano
4basil leaves
¼tspkosher salt,coarse
¼tspground black pepper
Preparation
Wash and cut the ends of the vegetables.
Cut the eggplant and red onion into 6 slices. Cut the zucchini and squash into ½-inch thick slices on the bias (diagonally). Cut the red pepper in half and remove innards. Cut in half once again.
Place all the ingredients of the marinade into a blender or place them into a container, and use an 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 the vegetables from the marinade with tongs and place the 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 for 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 a slice of mozzarella cheese. Place back on grill and cover grill, and cook for about 1 to 2 minutes until the cheese melts.
Garnish with basil if desired.
