Slice all the vegetables and buffola cheese to about ¼ inch thick. Generously season well with salt and pepper. Preheat oven to 180`c and heat a griddle pan with a little olive oil till steaming. Pan-fry the sliced vegetables in the griddle pan until they are golden brown on both sides. Remove the vegetables from the pan and put on a plate. Next, stack the vegetables placing a layer of mozzarella cheese and basil leaves between each layer of vegetables. Repeat this process to produce 4 vegetable and cheese stacks. Immediately place them on a baking sheet and cook in the preheated oven for just 10 minutes to melt the cheese. Meanwhile, prepare the vinaigrette by whisking together the honey, fresh seasoning and balsamic vinegar in a bowl. Pour in enough olive oil until the vinaigrette starts to thicken. Place the hot vegetable stacks on large serving plates, drizzle with the honey vinaigrette and finish off with a sprinkling of Grana padana shavings and a splash of olive oil.