Grilled Marinated Vegetables with Fresh Mozzarella

Ingredients

• 4 medium size japanese eggplants trimmed cut lengthwise into 4 strips ( 1 pound total)
• 0.3 cup basil fresh chopped
• 0.3 cup mint leaves fresh chopped
• 6 large garlic cloves chopped
• 18 tablespoons olive oil extra-virgin
• 4 medium size bell peppers red stemmed seeded cut lengthwise into 6 strips ()
• 0.5 teaspoon pepper dried red crushed
• 16 ounce water-packed mozzarella cheese fresh thinly sliced
• 6 medium size zucchini trimmed cut lengthwise into 4 strips ( 1 pound total)

Equipment

• bowl
• grill

Directions

1. Spoon 6 tablespoons oil into each of 3 small bowls.
2. Add chopped mint to first bowl.
3. Add basil and half of garlic to second bowl, and add dried crushed red pepper and remaining garlic to third bowl. Season each oil with salt and pepper.
4. Combine zucchini and 2 tablespoons mint marinade in medium bowl; toss to coat.
5. Combine eggplant and 2 tablespoons basil marinade in another bowl; toss to coat.
6. Combine bell peppers and 2 tablespoons crushed-pepper marinade in third bowl; toss to coat. (Can be made 2 hours ahead.
7. Let stand at room temperature, tossing occasionally.)
8. Prepare barbecue (medium-high heat). Grill vegetables until just charred and tender, turning occasionally, about 5 minutes. Arrange vegetables on platter; sprinkle with salt and pepper.
9. Drizzle each with its marinade. (Can be made 2 hours ahead.
10. Let stand at room temperature.)
11. Add cheese to platter and serve.