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Grilled Marinated Vegetables with Fresh Mozzarella
- 18 tablespoons extra-virgin olive oil
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh basil
- 6 large garlic cloves, chopped
- 1/2 teaspoon dried crushed red pepper
- 6 medium-size zucchini (about 1 pound total), trimmed, each cut lengthwise into four strips
- 4 medium-size Japanese eggplants (about 1 pound total), trimmed, each cut lengthwise into four strips
- 4 medium-size red bell peppers (about 1 3/4 pounds total), stemmed, seeded, each cut lengthwise into six strips
- 2 8-ounce balls fresh water-packed mozzarella cheese, thinly sliced
Directions:View on Bon Appetit
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