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Grilled Veggie Stacks with Mozzarella & Balsamic
Cook Time
10 mins
Tasty grilled veggies and fresh mozzarella stack up for a delicious, satisfying treat. Serve them as a light vegetarian lunch or as a side to roasted chicken.
Course: Side
Cuisine: American, Vegetarian
Servings: 4 servings
Calories: 1565 kcal
  • 1 TB extra virgin olive oil
  • 2 tsp balsamic vinegar
  • ½ tsp Dijon mustard
  • 1 tsp salt
  • 1 medium eggplant cross sliced into 8, ¼” slices
  • 2 red peppers each seeded and cut into 4 large pieces
  • 2 bulbs fennel trimmed and cut into 8 large pieces
  • 4 large Portobello mushrooms stemmed and halved crosswise
  • ¼ tsp pepper
  • ¾ lb fresh mozzarella cut into 8 slices
  • ¼ cup fresh basil chopped
  1. In a small bowl, whisk together oil, vinegar, and mustard reserve. Arrange vegetables on a large baking sheet. Spray both sides lightly with cooking spray and season with remaining 1 tsp salt and ¼ tsp pepper.

  2. Heat a large grill pan or outdoor grill on high and grill veggies for approximately 5 minutes per side, until grill marks are evident and veggies have softened. (Press down lightly on peppers, mushrooms, and fennel to flatten as they cook). While veggies are still warm, assemble stacks on serving platter or individual plates.

  3. Secure with a toothpick. Drizzle each stack with ¾ tsp vinaigrette, garnish with basil, and serve warm.

Nutrition Facts
Grilled Veggie Stacks with Mozzarella & Balsamic
Amount Per Serving
Calories 1565 Calories from Fat 837
% Daily Value*
Total Fat 93g 143%
Saturated Fat 47g 235%
Cholesterol 268mg 89%
Sodium 4782mg 199%
Potassium 4970mg 142%
Total Carbohydrates 98g 33%
Dietary Fiber 37g 148%
Sugars 39g
Protein 95g 190%
Vitamin A 216%
Vitamin C 450%
Calcium 202.6%
Iron 45.7%
* Percent Daily Values are based on a 2000 calorie diet.

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