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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Create an impressive grilled vegetable side dish by stacking slices of grilled eggplant, squash, and bell pepper, layering with goat cheese and drizzling with herbs and balsamic dressing. Ingredients:
1 (1-pound) eggplant, cut crosswise into 1/2-inch-thick slices |
3/4 teaspoon salt, divided |
1/4 cup balsamic vinegar |
1/4 cup dry red wine |
1 tablespoon brown sugar |
1 small zucchini (about 4 ounces) |
1 small yellow squash (about 4 ounces) |
1 large red bell pepper, quartered lengthwise and seeded |
1 teaspoon olive oil |
1/4 teaspoon freshly ground black pepper |
1/4 cup (2 ounces) goat cheese |
1 tablespoon chopped fresh basil |
1 teaspoon chopped fresh oregano |
Directions:
1. Place eggplant slices in a colander. Sprinkle evenly with 1/2 teaspoon salt; toss well. Let stand 10 minutes. Rinse slices thoroughly; dry with paper towels.
2. Combine vinegar, wine, and sugar in a small saucepan over medium heat; bring to a boil. Reduce heat, and simmer until reduced to 1/4 cup (about 8 minutes).
3. Prepare grill.
4. Trim ends from the zucchini and yellow squash; slice each lengthwise into 4 (1/4-inch-thick) slices. Flatten pepper pieces with hand. Brush eggplant, zucchini, squash, and pepper pieces with oil; sprinkle with remaining 1/4 teaspoon salt and black pepper. Place pepper pieces, skin side down, eggplant, zucchini, and squash on a grill rack; grill 8 minutes or until tender, turning once.
5. Combine cheese, basil, and oregano.
6. To assemble stack, place 1 eggplant slice on a plate; top with one-fourth of cheese mixture. Lay one strip of yellow squash and one strip of zucchini side by side. Drizzle with 1 1/2 teaspoons balsamic mixture. Top with one pepper piece. Top with one eggplant slice and drizzle with 1 1/2 teaspoons balsamic mixture. Repeat procedure three times with remaining eggplant, cheese, squash, zucchini, peppers, and balsamic mixture. Let stand 5 minutes before serving.
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