Verdure Mista con Mozzarella -- Grilled Mixed Vegetables with Mozzarella

• 1-1/8 to 1-1/4 cup extra virgin olive oil
• 1/4 cup chopped fresh mint
• 1/4 cup chopped fresh basil
• 6 cloves garlic, chopped
• 1/2 tsp. red pepper, crushed
• 6 md. zucchini, trimmed and each cut length wise into 4 strips
• 4 Japanese eggplants, trimmed and each cut length wise into 4 strips
• 4 red bell peppers, stemmed, seeded and each cut lengthwise into 6 strips
• 2 (8 oz. each) balls fresh mozzarella, water packed, thinly sliced

1. Set out 3 bowls large enough to hold one of the three vegetables.
2. Divide the olive oil evenly between the three bowls.
3. (Approximately 6-7 tbsp.
4. in each bowl.)
5. Add the chopped mint to one bowl, the basil and chopped garlic to another bowl and the crushed red pepper to the third.
6. Add the zucchini to the bowl with the mint, and toss well to coat all of the zucchini.
7. Add the eggplant to the bowl with the basil and garlic.
8. Toss the eggplant to coat it well with the marinade.
9. Add the pepper strips to the crush red pepper and oil.
10. Toss the peppers strips until all the pepper is coated.
11. Let stand at room temperature for about an hour, tossing each occasionally.
12. Prepare a grill, either indoor or outside BBQ.
13. Oil the racks.
14. Grill vegetables until just slightly charred and tender, turning occasionally to avoid blackening them.
15. Arrange cooked vegetables on a platter, interspersed with slices of mozzarella.
16. Drizzle each with its own marinade.
17. Use additional marinade as a dipping sauce for each of the vegetables.

extra virgin olive oil, fresh mint, fresh basil, garlic, red pepper, zucchini, japanese eggplants, red bell peppers, water

Taken from www.foodgeeks.com/recipes/18846 (may not work)