Grilled Veggie & Mozzarella Stack

Heat the grill to medium high. Brush the zucchini and asparagus with olive oil and season with salt and pepper. Grill them for about 10 minutes or until asparagus is crisp tender and the zucchini has nice grill marks on all sides. Remove veggies from the grill.

Place one slice of mozzarella in the middle of a large plate. Cut off the asparagus tips and set them aside. Cut the remaining asparagus spears in half so they are about as long as the mozzarella is wide and stack them on the cheese strip. Layer strips of zucchini on top of the asparagus. Top the zucchini with another layer of mozzarella. Put 4 roasted tomato halves on top of the second piece of mozzarella. Put the third piece of mozzarella on top of the tomatoes and top with two asparagus tips.

Arrange the remaining vegetables around the stack. Drizzle with olive oil and balsamic vinegar. Season with salt, pepper and lemon zest.

Note regarding the roasted tomatoes: Heat your oven to 425 F. Rub a little olive oil in the bottom of a roasting pan. Toss the tomatoes with a generous splash of olive oil and season to taste. Turn tomato halves so they are all cut-side up in pan. Cook for 30-45 minutes, checking every 15 minutes to insure they don’t burn.