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GRILLED VEGETABLE STACKS
Serves: 8
Preparation time: 40 minutes If they like it, it serves 8 otherwise
Cooking time: 20 minutes
Totaltime: 0 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.
main ingredients: type of dish:
lunch main
type of recipe:
vegetable
Country cuisine:
Mediterranean specific recipes:
quick-and-easy season and occasion:Summer Mothers-Day dietary considerations:
vegetarian Type of meal:
lunch
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on The World Cuisine
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