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1
Heat the grill to medium high.
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2
Brush the zucchini and asparagus with olive oil and season with salt and pepper.
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3
Grill them for about 10 minutes or until asparagus is crisp tender and the zucchini has nice grill marks on all sides.
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4
Remove veggies from the grill.
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5
Place one slice of mozzarella in the middle of a large plate.
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6
Cut off the asparagus tips and set them aside.
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7
Cut the remaining asparagus spears in half so they are about as long as the mozzarella is wide and stack them on the cheese strip.
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8
Layer strips of zucchini on top of the asparagus.
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9
Top the zucchini with another layer of mozzarella.
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10
Put 4 roasted tomato halves on top of the second piece of mozzarella.
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11
Put the third piece of mozzarella on top of the tomatoes and top with two asparagus tips.
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12
Arrange the remaining vegetables around the stack.
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13
Drizzle with olive oil and balsamic vinegar.
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14
Season with salt, pepper and lemon zest.
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15
Note regarding the roasted tomatoes: Heat your oven to 425 F. Rub a little olive oil in the bottom of a roasting pan.
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16
Toss the tomatoes with a generous splash of olive oil and season to taste.
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17
Turn tomato halves so they are all cut-side up in pan.
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18
Cook for 30-45 minutes, checking every 15 minutes to insure they dont burn.
