Ingredients
Fresh Tomatoes
Zucchini
Eggplant
Yellow Squash     
Fresh Mozzarella Balls
Extra Virgin Olive Oil
Balsamic Vinegar
Cracked Black Pepper
Kosher or Sea Salt

Method
Pre-heat oven to 325°f. Wash dry and slice tomatoes approx ¼” thin. Lay out tomatoes on a cookie sheet that has been lightly oiled with olive oil. Roast the tomatoes slowly in the oven until they dry out slightly and just start to caramelize. Meanwhile, light the coals on a bbq or fire up a gas bbq. Prepare your eggplant, squash and zucchini by washing and slicing them in ¼” medallions. Grill until you have nice grill marks. When all veggies are done, set aside to cool. Arrange veggies on plates by simply stacking them on top of each other, with the cheese on top. Dress with extra virgin olive oil and balsamic vinegar, salt and pepper. Enjoy!