Grilled Garden Vegetable Stack w/ Fresh Pulled Mozzarella Cheese


Source: Executive Chef Matthew Holmes- Times Supermarkets Director Of Kitchen Operations
Prep time: 20 minutesCooking time: 30 minutesTotal time: 50 minutes

Description

Grilled Garden Vegetable Stack w/ Fresh Pulled Mozzarella Cheese

Ingredients

4 pk
fresh basil (sweet)
5 oz
olive oil
1
eggplant (round)
1
squash (crookneck)
1
zucchini
1
red bell pepper
1
fresh mozzarella (found at times supermarket kahala)
1 T
salt (kosher)
1 T
pepper (black)
1 T
thyme (fresh)

Instructions

1. In a small saucepan bring salted water to a boil. 2. Make an ice bath, place basil in boiling water for five seconds and remove and place in ice bath. 3. Remove basil and blot dry with a paper towel, remove stems and puree leaves with 2 tbsp of the olive oil. 4. Combine remainder of ingredients except for mozzarella in a bowl and mix well. 5. Grill vegetables and put on the side 6. In an oven-proof dish make four stacks of the grilled vegetables in any order you wish. Top with a slice of mozzarella and place in a 500 degree oven until cheese starts to brown. 7. Drizzle with basil oil and serve. Enjoy!

Notes

Some recommended additions to this warm vegetarian dish are sauces such as marinara, garlic-caper butter and even an Alfredo sauce. To add some heartiness tot his dish, serve with any kind of pasta to make it a complete meal. Or go for it all and add meat, seafood or any kind of mushroom to up the protein or flavor. Find these ingredients, and enjoy this recipe with a chilled glass of Pinot Grigio, Barolo or Chianti found at your nearest Times Supermarket! Shoots Den!