Grilled vegetables with four cheeses

Grilled Vegetable Stack with Four Cheeses

Think you can’t turn a meat lover into a veggie lover? This melt-in-your-mouth grilled vegetable stack with four cheeses will change your mind in just one bite. Enjoy as an appetizer or turn it into the main dish. Trust us, it’ll steal the show.

Think you can’t turn a meat lover into a veggie lover? This melt-in-your-mouth grilled vegetable stack with four cheeses will change your mind in just one bite. Enjoy as an appetizer or turn it into the main dish. Trust us, it’ll steal the show.

Ingredients

  • 4 large portobello caps
  • 1 zucchini, cut lengthwise into 4 strips
  • 1 large red pepper, cut into 4 pieces
  • 4 1/4-inch slices of red onion
  • 4 Tablespoons extra virgin olive oil
  • 1 teaspoon Herbes de Provence
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 4 oz. fresh goat cheese
  • 2 oz. grated Gruyere cheese
  • 4 slices mozzarella cheese
  • 2 oz. bleu cheese

Directions

  • Preheat Saber® grill to high heat.
  • Mix together the olive oil, Herbes de Provence, salt, and black pepper.
  • Brush the red onions with the olive oil mixture.
  • Cut the zucchini slices in half width-wise. Place them, the portobello caps, and red pepper in a bowl. Toss with remaining olive oil mixture.
  • Let the vegetables marinate for 30-60 minutes.
  • Grill the vegetables over high heat until both sides are lightly charred and the vegetables have softened. Remove them from the grill and place on a cutting board.
  • Make the stack in the following fashion: Place the portobello caps (gill side up) on the board. Top with gruyere and then 2 half slices of zucchini, followed by bleu cheese and an onion slice. Finish with goat cheese, a red pepper slice and cover with mozzarella.
  • Place the stacks carefully on the warming rack of the grill. Cover grill and heat for about 10 minutes until the cheese is melted.

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