Grilled Zucchini Planks w/Roasted Eggplant, Slab Tomatoes + Mozzarella

Name: Grilled Zucchini Planks w/Roasted Eggplant, Slab Tomatoes + Mozzarella
Ingredients: 1 lemon (1½ fl oz | 45 ml), zest and juice; ¼ cup (60 g) yogurt or sour cream; ¼ cup (60 g) yogurt or sour cream; 2 balls (1 lb | 455 g) fresh mozzarella, torn into chunks; Freshly ground black pepper; 2 large (1 lb | 455 g) slicer tomatoes, sliced ¼ inch (6 mm) thick; 3 to 4 summer squash (40 oz | 1.2 kg), grilled; 1 eggplant (1 lb | 455 g), sliced into slabs, grilled

Preparation info

Difficulty
Easy

Appears in

Ruffage

By Abra Berens

Published 2019

About

Ingredients

2 balls (1 lb | 455 g) fresh mozzarella, torn into chunks
¼

Side dish
Vegetarian
Gluten-free
Summer

Method

Dress the mozzarella with the yogurt and the lemon zest and juice.

Layer the vegetables with the dressed mozzarella and serve with a grating of fresh pepper over the top—also no one would complain if you added some basil or oregano to the mix, but it isn’t necessary.