Grilled Marinated Vegetables with Fresh Mozzarella

1. 1

   Spoon 6 tablespoons oil into each of 3 small bowls.

2. 2

   Add chopped mint to first bowl.

3. 3

   Add basil and half of garlic to second bowl, and add dried crushed red pepper and remaining garlic to third bowl.

4. 4

   Season each oil with salt and pepper.

5. 5

   Combine zucchini and 2 tablespoons mint marinade in medium bowl; toss to coat.

6. 6

   Combine eggplant and 2 tablespoons basil marinade in another bowl; toss to coat.

7. 7

   Combine bell peppers and 2 tablespoons crushed-pepper marinade in third bowl; toss to coat.

8. 8

   (Can be made 2 hours ahead.

9. 9

   Let stand at room temperature, tossing occasionally.)

10. 10

    Prepare barbecue (medium-high heat).

11. 11

    Grill vegetables until just charred and tender, turning occasionally, about 5 minutes.

12. 12

    Arrange vegetables on platter; sprinkle with salt and pepper.

13. 13

    Drizzle each with its marinade.

14. 14

    (Can be made 2 hours ahead.

15. 15

    Let stand at room temperature.)

16. 16

    Add cheese to platter and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.