Grilled vegetable stack with mozzarella di bufala salad

No meal is better than one that uses the very best of local produce. We love Mediterranean fare and this dish, created by the chefs at Palazzo De Piro definitely fits the bill. Fresh, local vegetables, grilled and artistically stacked with mozzarella di bufala is the perfect local dish. 


  • 1 small aubergine
  • 1 large marrow
  • Olive oil
  • Salt and pepper
  • Sundried tomatoes
  • Fresh basil
  • 150g mozzarella di bufala 
  • Balsamic vinegar
  • Handful chives
  • Mixed salad leaves


  1. Cut the aubergine and the marrow into equally thick slices.
  2. Toss in extra virgin olive oil and season with salt and pepper.
  3. Place on a very hot grill and cook until soft (approx. 2-3 mins on each side). Place on kitchen paper to absorb any excess fat.
  4. Using a metal ring, place a layer of aubergines at the bottom, followed by a layer of peppers, marrows and sundried tomatoes and basil.
  5. Repeat three times and then gently remove the mould.
  6. Top with fresh basil and serve with the mozzarella di buffola drizzled with balsamic vinegar and topped with chives and a mixed leaf salad. 

This recipe first appeared on Gourmet Today, June, 2016.

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