Grilled Garden Vegetable Stack w/ Fresh Pulled Mozzarella Cheese

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SourceExecutive Chef Matthew Holmes- Times Supermarkets Director Of Kitchen Operations
Prep time
20 minutes
Cooking time
30 minutes
Total time
50 minutes


Grilled Garden Vegetable Stack w/ Fresh Pulled Mozzarella Cheese


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


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!


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!


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