4 grilled eggplant stacks basil Recipes

eggplant, tomatoes, goat cheese or 1 cup feta, fresh basil leaf, fresh lemon , juice of, garlic cloves

loosely packed fresh basil leaves, extra-virgin olive oil, eggplants (1 3/4 to 2 lb total ), tomato (about 4 inches in diameter) and 2 medium es (about 2 1/2 inches in diameter), feta, crumbled (about 3/4 cup), garnish: finely shredded fresh basil leaves

red wine vinegar, honey, chopped garlic, olive oil, plus more for brushing grill, salt, pepper, eggplant , cut crosswise into 12 (1/4-inch-thick) slices, yellow squash , cut crosswise into 8 (1/4-inch-thick) slices, zucchini , cut crosswise into 8 (1/4-inch-thick) slices, uncooked couscous, red onion, cut into 4 (1/4-inch-thick ) rings, vine-ripened tomato , cut crosswise into 4 slices, shredded part-skim mozzarella, divided, chopped fresh basil, plus additional leaves for garnish