Grilled Veggie Stacks

As part of Project Clean the Fridge, in conjunction with Project Feed Myself Lunch, I decided to make these grilled veggie stacks. However, it turned into a very loose adaptation as I (a) couldn't find any basil at the store, (b) forgot to marinate the vegetables before grilling, and (c) didn't make the couscous. Recipe, shmecipe!

Onto the grill went eggplant, zucchini, tomatoes, and portobello mushrooms (I added those in). While the hubster may not like vegetables, he sure is good at grilling them! They all came out tasting magnifico! Next time, however, we won't grill the tomatoes. They came out soft and mushy as one would expect.

I then stacked the veggies up, along with RF mozzarella slices and a little prosciutto. (Recipe, shmecipe!)

As I was putting my lunch together today, however, I worried that maybe the lack of a sauce would be an issue since I had forgotten to make it. So, just in case, I threw in some jarred tomato-and-roasted garlic marinara sauce we had in the fridge. (I was originally going to use some pesto on the stack, but when I checked my jar, it was moldy. Boo to slow pesto use.)

This veggie stack was delish! It was probably a little too heavy on the cheese, but considering the cheese is really the only source of points in these, I figured it was OK to overindulge here to make up for cheese deprivation at another time! Also, it tasted great with the sauce, but I'm sure it would also taste good without it. I may try that tomorrow. Or I may try to make a garlic or basic oil. Aren't options grand?

Obviously, this is incredibly (old) Point-friendly, due to grilling the veggies oil-free and keeping the accoutrement fairly lean. Veggies = 0, 2 oz RF mozzarella cheese = 4, .5 oz prosciutto = 1, .5 C tomato sauce = 1.