Antipasto Stacks

Ingredients

• 1 large eggplant
• 2 zucchini
• 1 red pepper
• 1 yellow pepper
• olive oil
• 1 large fresh mozzarella ball, sliced
• handful fresh basil leaves
• mini olives and baby greens, to serve
• Dressing
• 2 tablespoons balsamic vinegar
• 1/4 cup olive oil
• 1/2 teaspoon brown sugar
• 1 small garlic clove, crushed
• sea salt and cracked pepper