There are some foods that just present so well, they are like works of art you just don’t even want to eat! (well, I always like to eat, but I DO appreciate a lovely presentation). Roasted vegetable stacks certainly fit that category. I was inspired by some leftover fresh mozzarella slices I was given. You can do this with any thick-cut veggies you like, in any order, and with any cheese. I used:
Preheat oven to 450 or turn on the grill. Cut veggies into thick (about 1/2″) slices, spray with evoo and sprinkle with salt and pepper. Roast or grill until lightly browned, turning once. When done, let cool for a few minutes before assembling the stacks. Alternatively, the vegetables could be prepared ahead of time, cooled, and baked for a few minutes once assembled.
I served the stacks on top of a pool of heated marinara, drizzled with balsamic syrup, and garnished with a sprig of fresh rosemary. I personally loved the sweetness of the balsamic with the saltiness of the cheese. These are just so gorgeous and impressive, I hope to make them again for guests!