Directions

Preheat the grill.
Make the balsamic reduction:

• In a medium saucepan, combine the balsamic vinegar and brown sugar.
• Over medium heat, bring the mixture to a boil.
• Reduce the heat to low and simmer, stirring occasionally, until volume is reduced by two thirds.
• Let cool, empty contents into a bowl or squeeze bottle and reserve for later use.

Prepare the pesto:

• Place the pine nuts on a baking sheet in a 350-degree oven.
• Roast the nuts for 2 to 3 minutes, until golden brown, checking frequently. Let cool.
• In a food processor or blender, blend all pesto ingredients on high speed.
• Place the pesto into a large bowl.

Cook the vegetables:

• In a 450-degree oven, roast the red bell peppers until the outer skin is blistered and black.
• Place the roasted pepper into a metal bowl, cover with plastic wrap and set aside for 15 minutes.
• Afterward, remove the skin from the peppers, cut in half, de-seed and lightly rinse under cold water to clean.
• Place the halves into the pesto to marinate.
• Next, clean out the gills of each mushroom cap and place into the pesto marinade.
• Slice the eggplant, zucchini, yellow squash and carrots about 1/4-inch thick lengthwise and place into the marinade.
• Brush the asparagus spears with olive oil and season with the salt.
• Remove all the vegetables from the marinade and grill 1 to 2 minutes on each side (2 to 4 minutes for the portobellos).
• Let all the vegetables cool.

Assemble:

• Stack the vegetables on the center of each serving plate in the following order (bottom to top): Portobello mushroom cap, 2 zucchini slices, 2 carrot slices, 1 eggplant slice, 3 asparagus spears, 1/2 roasted red pepper and 2 yellow squash slices.
• Drizzle each plate with balsamic reduction and extra virgin olive oil.
• Top with the crumbled cheese.
• Garnish with the sage and thyme sprigs.