Grilled Veggie Towers with Mozzarella

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• 1 each small eggplant (about 9 oz)
• 1 each large red onion (sliced into 6 slices)
• 1 each large (10 oz zucchini)
• 1 each large (10 oz yellow squash)
• 3 each red bell peppers
• 6 oz fresh mozzarella cheese - cut into 1 oz thin slices
• 4 each large basil leaves plus 1 leaf chiffonade for garnish (optional)
• 1/4 cup white balsamic vinegar
• 1/4 cup extra virgin olive oil
• 1/4 cup water
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 1/2 tsp oregano
• 4 each basil leaves
• 1/4 tsp kosher coarse salt
• 1/4 tsp ground black pepper

1. Wash and cut ends off vegetables. Cut the eggplant and red onion into 6 slices. Cut the zucchini and squash into 1/2-inch thick slices on the bias (diagonally). Cut the red pepper in half and remove innards. Cut in half once again.
2. Place all ingredients of marinade into blender or place them into a container and use emulsion blender until all ingredients are blended until smooth.
3. Combine the vegetables and marinade in a deep bowl or large plastic bag. Allow to sit for at least 1 to 2 hours.
4. When ready to grill, remove vegetables from marinade with tongs and place vegetables directly on grill. Discard excess marinade.
5. Place the red peppers, skins down, on the grill first since they will need the longest cooking time (about 6 minutes on each side, or until the skin is slightly charred.)
6. Grill the additional vegetables 4 to 5 minutes, until browned and soft, remove from grill and set aside.
7. Using a small tin begin to create your tower of vegetables.
8. Begin with the largest vegetable at the bottom. That will most likely be the eggplant, then the onion, red pepper, zucchini, and then the squash. Place a piece of basil in between any of the vegetables.
9. Top the tower with the slice of mozzarella cheese, place back on grill and cover grill so the cheese melts, about 1 to 2 minutes.
10. Garnish with basil if desired.