• 1 Medium Eggplant • 1 Yellow Pepper
• 1 Red Pepper • 4 Portabella Mushrooms
• 1 Ball Fresh Mozzarella
• 2 tsp. Pepper • 2 tsp. Salt • ¼ Cup Olive Oil
Cut eggplant into ¼ inch thick round slices
Cut peppers in half and remove seeds
Remove stems from mushrooms
Cut mozzarella into 12 slices
In a bowl, toss the vegetables with salt, pepper and olive oil.
Grill for 4 minutes on each side.
After vegetables are grilled, slice peppers into fours.
Start making stacks with eggplant on bottom, then alternating with mozzarella and other vegetables topping with portabella mushroom.