grilled balsamic veggie stack
Serves: 4
  • 1 eggplant, cut into ½" slices
  • 1 roasted red pepper {you can used jarred or check out my tutorial for making them at home! SO SIMPLE!}
  • ½ red onion, sliced into ½" circles
  • 1 ball of fresh mozzarella, cut into ½" slices
  • 8oz arugula
  • fresh basil leaves
  • roasted red pepper pesto with chili oil {see notes}
  • balsamic glaze {love this store-bought brand!}
  • ¼ cup balsamic vinegar
  • 2 tbsp olive oil
  • 2 tsp italian seasoning
  • 2 garlic cloves, finely minced
  1. mix together the marinade ingredients.
  2. marinate the eggplant, fresh mozzarella slices + red onion in marinade. let sit for 30 minutes to 2 hours.
  3. heat a grill {or grill pan} to medium high.
  4. remove your eggplant slices from the heat + grill 5 minutes per side. remove to a piece of foil + wrap them up tightly, steaming to finish cooking. set aside while you grill the remaining veggies.
  5. place the red onion + roasted red pepper on the grill. grill about 3-4 minutes on each side. once you flip them over to the other side, place 1 slice of mozzarella over each piece to warm the cheese.
  6. next, stack! i suggest this order, from bottom to top:
  7. eggplant, arugula, red onion, mozzarella, pesto, arugula, roasted red pepper, mozzarella, eggplant. garnish with fresh basil + balsamic glaze!
i mixed 2 tbsp homemade roasted red pepper pesto with 2 tbsp of chili oil. a traditional green pesto would work as well!
Recipe by kelly's ambitious kitchen. at