The girls are back at the grill and this time we’re serving up a meatless creation. Serve this at your next girls’ night in or as an alternative to your traditional summer burger.
Grilled Veggie Napoleon
Yields 4 servings
- 4 large Portabella mushroom caps
- 2 small green squash
- 2 small yellow squash
- 1 orange bell pepper
- 1 red bell pepper
- 1 Campari tomato
- 1 lb fresh mozzarella cheese
- 5 tablespoons olive oil
- basil
- Williams Sonoma 25 year Barrel-Aged Balsamic Vinegar
- salt & pepper to taste
Lemon Pesto – (Add all ingredients to mixing bowl, whisk until combine. Add salt to taste.)
- 3 tablespoons prepped basil pesto (we used the prepared basil pesto from Wegman’s olive bar)
- 3 tablespoons lemon juice
- 1/2 teaspoon sugar
- 1 tablespoon olive oil
Pre-heat oven to 450 degrees and grill to medium-high. Slice zucchini on bias. Cut peppers in fourths and deseed. Toss peppers and zucchini in olive oil, salt & pepper. Then separately drizzle mushrooms with olive oil, salt & pepper. Grill all veggies 3-5 minutes each side. Remove from grill. Place all 4 mushroom caps on sheet pan and spoon lemon pesto (see recipe above) onto mushroom caps. Layer mozzarella, grilled peppers, grilled and zucchini. Finish with additional mozzarella and a tomato slice. Salt. Bake at 450 degrees until cheese has melted. Then broil on high until tomato has blistered. Drizzle with lemon pesto and aged balsamic. Garnish with fresh basil.
