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!}
marinade
¼ cup balsamic vinegar
2 tbsp olive oil
2 tsp italian seasoning
2 garlic cloves, finely minced
Instructions
mix together the marinade ingredients.
marinate the eggplant, fresh mozzarella slices + red onion in marinade. let sit for 30 minutes to 2 hours.
heat a grill {or grill pan} to medium high.
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.
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.
next, stack! i suggest this order, from bottom to top:
eggplant, arugula, red onion, mozzarella, pesto, arugula, roasted red pepper, mozzarella, eggplant. garnish with fresh basil + balsamic glaze!
Notes
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 https://kellysambitiouskitchen.com/grilled-balsamic-veggie-stack/