Grilled Vegetable Stacks

4 medium portabella mushrooms (about 3 inches in diameter), dark gills scooped out
1 red bell pepper, quartered lengthwise
1 yellow bell pepper, quartered lengthwise
4 slices medium to large zucchini, cut into rounds
4 slices medium eggplant, cut into rounds
4 slices fresh mozzarella
olive oil
salt (preferably kosher or sea salt)
freshly ground pepper
1 cup Bella San Luci Savory Tomato Pesto
4 rosemary branches (4-5 inches in length), bottom 2/3 of leaves removed


Prepare the grill.
Brush the vegetables with olive oil, season with salt and pepper to taste, and grill each vegetable until done.

Turn each mushroom upside down on a flat surface to use as the base for the stack, then layer with a slice of yellow pepper, a slice of zucchini, red pepper, mozzarella and eggplant.  Place the stacks back on the grill off to the side, close the lid and cook until the cheese starts to melt. The stacks can also be heated in a 400 degree oven for 10 minutes.  Remove from the grill, then poke a rosemary sprig through the middle of each stack with the leaves at the top of the stack.

Heat the Bella Sun Luci Savory Tomato Pesto in a small saucepan over medium heat. Spoon 1/4 cup in a pool on each of four salad plates. Top with a vegetable stack.
Serve immediately.
Suggested Wine: Lush reds like Zinfandel or Grenache are just the ticket with these grilled vegetable stacks.