US , , and 195 countries in the world sharing their cultural heritage through food. Become a contributor. Facebook Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Grilled vegetable stacks | wefacecook.com Grilled vegetable stacks | wefacecook.com
Recipe

GRILLED VEGETABLE STACKS

Serves: 8

Cooking time: 20 minutes .

Ingredients

  • 2 medium eggplants
    1 teaspoon salt
    1 medium yellow squash
    1 medium zucchini
    2 medium tomatoes
    for the dressing:
    1/2 cup virgin olive oil
    2 1/2 teaspoons red wine vinegar
    1 teaspoon coarse chopped fresh parsley
    1 teaspoon coarse chopped fresh basil
    to taste salt and black ground pepper
    1/2 cup diced red bell pepper, or hot chile such as serrano

Preparation

  • Slice eggplants into 1/4-inch thick rounds. Sprinkle with salt, and layer in a colander. Set aside to drain for 20 minutes.
    Press slices with paper towels to remove moisture. Preheat a gas or charcoal grill, (or place a stove-top grill pan over high heat). Slice squash and zucchini into 1/4-inch thick rounds, and slice tomatoes into 1/2-inch thick rounds.
    Lightly brush all vegetables with oil, then grill turning once, until tender and slightly charred.
    The dressing:
    Whisk together oil, vinegar, parsley and basil. Season with salt and pepper.
    To assemble: Place 1 eggplant round on a plate and stack on top a tomato round, a second eggplant round, and squash and zucchini rounds. Drizzle with dressing and top with diced red pepper.
Login to Save to Recipe Box
Add Recipe Note
Save to Recipe Box
Print
Add Recipe Note
Saved Add to List

    Add to List

Print
Add Recipe Note
Saved Add to List

    Add to List

Add Recipe Note