Meaty Veggie Stacks

<b>Ingredients</b> 1 Eggplant, sliced  ½ inch thick<br> 1 yellow squash, sliced  ½ inch thick<br> 2 large tomatoes, sliced ¾ inch thick<br> 4-6 large Portobello mushroom caps<br> Crumbled farmers cheese<br> Olive oil, for drizzling<br> Sea salt<br> Fresh ground pepper

<b>Step 1</b> While heating a grill pan, slice all veggies.

<b>Step 2</b> Drizzle olive oil over all veggies. Then with the exception of the mushroom, season with salt and pepper.

<b>Step 3</b> Over medium to high heat, cook about 5 minutes on each side. (Some veggies may cook faster than others.)

<b>Step 4</b> Over a bed of baby greens, begin stacking your veggies starting with the eggplant.

<b>Step 5</b> Add mushroom cap, tomato and some crumbled cheese.  (Cheese will begin to melt in between hot veggies).

<b>Step 6</b> Continue stacking with another eggplant slice, yellow squash and top with more crumbled cheese.

<b>Step 7</b> Finish off with a light drizzle of balsamic vinaigrette dressing.