Vegetable Stack ~ Vegetarian

After indulging in a high-fat meal as yesterday's for our Darling Bakers Beach Party (click to link), I like to prepare lighter, more healthy meals afterwards.

This is one of my favorites ~

Vegetables simply brushed with olive oil, sprinkled genereously with sea salt and freshly ground pepper ~

I often add minced fresh garlic and herbs to the olive oil before brushing it on the vegetables.

And cooked on a very hot grill (either a grill pan, or outdoor grill work equally well.)

I choose whatever is in season ~ this time

thickly sliced zucchini, red bell peppers (charred first and tough skin removed before grilling), or jarred red peppers can be grilled in lieu, and fresh asparagus.

I topped with some fresh spring mixed greens and always drizzle with lemon juice, or a little red-wine vinegar . A herb viniagrette drizzled over is also delicious.

A dollop of dressing is a nice finish (this time I used a homemade Basil Pesto-Yogurt dressing.)

I had some tiny fresh mozzarella "pearls" so I sprinkled a few of them over.

Let your imagination, and the veggies of the season dictate what to use ~ thick slices of red onion discs, eggplant slices,

slabs of romato, mushrooms, especially portobellos are also very nice.

The bonus is that it's just as tasty served hot, or at room temperature. Just don't overcook the vegetables, and make sure they are well seasoned (as with meat, much of the salt and pepper will stay with the grill.)