Measurements

• 2 medium eggplants
• 2 medium zucchinis
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 8 ounces mozzarella cheese
• 2 medium tomatoes
• 1/4 cup fresh basil leaves
• 2 tablespoons balsamic vinegar

Preparation Method

• Slice eggplants and zucchinis into 1/2-inch rounds.
• Brush slices with olive oil and season with salt and black pepper.
• Preheat grill to medium-high heat.
• Grill eggplant and zucchini slices for 3-4 minutes per side until tender.
• Slice mozzarella cheese and tomatoes into 1/4-inch rounds.
• Assemble stacks by layering grilled eggplant, zucchini, mozzarella, and tomato slices.
• Drizzle balsamic vinegar over stacks.
• Garnish with fresh basil leaves.
• Serve immediately.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.