Grilled Veggie Napoleons (bell peppers, squash & mozzarella cheese)
  • Servings: 6
  • 3 each red and green bell peppers, havled and seeded
  • 2 yellow squash, sliced
  • 1 ball (16 oz) frsh mozzarella, cut into 12 slices
  • 1/2 C olive oil divided
  • 1 tsp Greek seasoning blend
  • 1 Tbs red wine vinegar
  • 1 Tbs chopped fresh oregano
  1. Heat grill. Using 2 1/4" round cookie cutter (I used one with a scalloped edge), cut 2 rounds from each pepper and squash slice. Using same cookie cutter, cut mozzarella.
  2. In bowl, whisk together 1/4 cup olive oil and seasoning blend; season with salt and pepper to taste. Add peppers and squash to marinade then grill vegetables for 6 mins. turning once. Divide vegetables and mozzarella among 6 plates, stacking alternately. [red or green bell pepper, mozzarella, squash, mozzarella & red or green bell pepper]
  3. In bowl, whisk vinegar, oregano and remaining olive oil; drizzle over stacks.
  4. Makes 6 servings.
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