Grilled Vegetables Roasted Mozzarella

Prep Time: 20

Cook Time: 20

Servings: 2 people

Calories: 159kcal

It is a delicious light dish in its simplicity, grilled vegetables with melted mozzarella sunk in a mixture of herbs.

Grilled vegetables in their skins, so wash them thoroughly.
Cut the eggplants into rings about 0.5 cm thick. We spread it on a paper towel and salt it.After about 3-4 minutes, we can worm droplets of juice on eggplants. Then, we pull them off with the help of a second paper towel. This way, we get rid of the bitter taste of eggplants.
Also, cut the courgettes into slices about 0.5 cm.
Cut the pepper lengthwise into strips about 2-3 cm thick.
Grate the vegetables in a grill pan. In order, zucchini, eggplants and peppers. Put the sugar, eggplant and pepper in a casserole dish in layers, and sprinkle the herb seasoning into the grill. I usually use two such layers of vegetables. In the end, I cut the mozzarella slices and put them on the vegetables.
Bake at 160-170 degrees C/ 320-338 degrees F for about 20-25 minutes for the mozzarella to melt.
It serves itself warm. The taste of grilled and melting mozzarella is fantastic.