This dish is very tasty and not too complicated. Slice, Grill and Build! Great side dish for a dinner party or just for lunch!
You will need to make around 6 Individual Salads:
1 Eggplant sliced
1 Yellow Onion sliced
2 handfuls of Green beans
1 Zucchini sliced
2 Red Peppers sliced
1.5 cups Cherry Tomatoes
1 bag Artisan Lettuce
1.5 cups Blueberries
12 pieces of mini Buffalo Mozzarella
pinch of sea salt and pepper
Balsamic Dressing
1. Slice all your veggies
2. Grill Vegetables. I grilled the bigger veggies (onions and eggplant) on the outside grill using a fish cooker. I grilled the smaller veggies on my indoor griddle taking turns with each vegetable.
3. The last thing i grilled on my griddle were the blueberries and only let them sit on the griddle at 400 degrees for about a minute. 
4. When the vegetables were all grilled I organized them on a plate so it was easier to pick and choose what I needed when layering my salad.
5. Slice buffalo mozzarella
6. Grab your plating dishes and put a small layer of salad down as your base
7. Take two grilled Eggplants and place them slightly overlapping on top of the lettuce
8. Next take a slice of grilled onion and place on top of the eggplant
9. Add 6 pieces of zucchini in a circle formation on top of the onion
10. Take 4 pieces of the grilled Red pepper and align in a row on top of the zucchini
11. Layer several green beans on top of the pepper in the opposite direction
12. Scoop some cherry tomatoes and place on top of green beans in the center of your veggie tower
14. Place slice mozarella around tomatoes in a circle
15. Drizzle with balsamic dressing
16. Top with a salt and pepper as desired.
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