¼ cup grapeseed oil
1 tablespoon fresh oregano, chopped fine
3 garlic cloves, minced
kosher salt and cracked pepper to taste
4 portobello mushroom caps, gills and stems removed, left whole
1 small eggplant, peeled, ¼-inch-thick slices
1 red bell pepper, seeds removed
1 large zucchini, ¼-inch slices on the bias
8 slices provolone cheese
¼ cup balsamic glace
Preheat grill or grill pan on high and oven to 350°F.
In a large mixing bowl, combine oil, oregano, garlic, kosher salt, cracked pepper, mushrooms, eggplant, red bell pepper, and zucchini. Toss to coat evenly and let rest for 10 minutes.
Grill all the vegetables for 2 minutes on either side, or until grill marks are achieved. Remove vegetables to a paper towel lined baking sheet and allow to rest for 5 minutes. Make the stacks from bottom to top, portobello mushroom, eggplant slice, provolone cheese, red pepper, eggplant slice, provolone cheese, 2 zucchini slices.
Place the stacks into the oven to finish cooking and to melt cheese, for about 8-10 minutes. Remove and place stacks onto a plate and finish with balsamic glace.