Grilled Vegetable Stack

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1 small eggplant (about 1 pound), cut diagonally into 8 slices

1 medium zucchini (about 8 ounces), cut diagonally into 8 slices

1 yellow bell pepper, cut lengthwise into 4 slices

3 tablespoons prepared basil pesto

2 tablespoons balsamic vinegar

4 slices whole wheat Italian bread

1 clove garlic

4 ounces fresh mozzarella, cut into 4 slices

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