|Source||Executive Chef Matthew Holmes- Times Supermarkets Director Of Kitchen Operations|
Grilled Garden Vegetable Stack w/ Fresh Pulled Mozzarella Cheese
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!