Rosemary Roasted Vegetable Stacks

1. 1

   Heat the barbeque and place all of the vegetables on the grill; give them a tiny spritz of olive oil and grill until the eggplant and zucchini are cooked, but ensure that they are still slightly firm. After everything is off the grill, cut the peppers in half again or thirds, depending on how large they are.

2. 2

   With the eggplant at the bottom, start layering the vegetables. I usually do eggplant, pepper, zucchini and then a couple more peppers. Top each with a piece of mozzarella. Remove the rosemary leaves about halfway down the sprig, or however high your stack is. Use the sprig like a skewer and poke it through the vegetables. Return it to the grill and let the cheese melt.

3. 3

   The medley of vegetables and the rich cheese is delightful. You can make these in advance and just before you are ready to eat, return them to the grill or oven so that the cheese melts and makes everything all gooey and grand.

* Per serving · 4 servings · Values may vary.

No additional tips available.