A delightful and flavorful dish featuring layers of marinated vegetables and melted cheese, perfect for a wholesome meal.
Prepare the marinade by combining balsamic vinegar, olive oil, minced garlic, salt, and black pepper in a mixing bowl.
Let the marinade sit for a few minutes to allow the flavors to meld together.
Slice the portabella mushrooms, onion, tomato, and eggplant into even slices.
Ensure the slices are of similar thickness for even cooking.
Place the vegetable slices in the marinade and let them soak for 30 minutes.
Turn the vegetables occasionally to ensure they are evenly coated.
Preheat the oven to 350°F (175°C).
Ensure the oven is fully preheated before baking for consistent results.
On a baking sheet, stack the vegetables in the following order: eggplant, mushroom, tomato, onion, and top with a slice of provolone cheese.
Press the stacks gently to keep them stable.
Bake the stacks in the preheated oven for 25-30 minutes, or until the cheese is melted and golden.
Check the stacks occasionally to prevent over-browning.
Serve the stacks warm, garnished with fresh herbs if desired.
Pair with a side salad or crusty bread for a complete meal.
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