A flavorful vegetarian meal, using fresh summer vegetables, herbs and tangy romesco sauce to make a beautiful presentation for an appetizer, lunch or dinner.
Ingredients
- 1 bottle of LIVWELL Calabrian Chili Pepper Romesco Sauce
- 1 eggplant
- 1 zucchini
- 1 red bell pepper
- 1 yellow pepper
- 1 sweet onion
- 2 Portobello mushroom caps
- Fresh mozzarella (large)
- Olive oil
- Garlic powder
- Salt & pepper to taste
- Fresh oregano to garnish
Directions
- Slice eggplant, zucchini, peppers and onion into thick slices. Brush slices and mushroom caps with olive oil. Sprinkle with ground black pepper, kosher salt and garlic powder. Place on grill with medium to high heat or until grill marks are visible on both sides. Remove from grill.
- Cut mozzarella ball into slices. Start with a mushroom cap bottom facing up (it will with help balance) and begin to stack the grilled veggies and mozzarella. Once both stacks have been made, drizzle the Romesco sauce on top until it begins to drip down the sides. Garnish with fresh oregano. Enjoy!
