Serving Size: 4

Ingredients:

Olive oil
1 globe eggplant, peeled and sliced crosswise in one-half inch slices
2 medium zucchini, sliced lengthwise in one-half inch slices
2 red bell peppers
3-4 tomatoes, cut into one-half inch slices
Fresh mozzarella, either small balls or slices
Fresh basil leaves

Directions:

Preheat a gas grill to medium.

Brush the eggplant and zucchini slices with olive oil.

Grill about 3 minutes per side, turning once, until each slice has grill marks and is tender when probed with a fork.

Grill peppers until skin is charred, turning often.

Remove vegetable slices and set aside; put charred peppers in a plastic bag and twist shut. Allow to steam for 10 minutes or so. Remove from bag, scrape off skin and pull with hands into large pieces, approximately 2″x2″.

Make 2 stacks for each person.

Assemble the stacks on a sheet tray.

For the bottom of the stack choose a sturdy slice of tomato.  Then layer zucchini, eggplant, pepper, basil leaves, another tomato slice and top with some cheese.

Broil until cheese is bubbly and browning and tomatoes release some of their juice.

Related posts:

1. Mexican Millet
2. Apricot Glazed Chicken Breasts
3. Blackberry Puffs
4. Alaska Cod, Orzo & Cucumber Salad
5. Rhubarb a l’Alain
6. Turkey Dried Plum Lettuce Wraps
7. Asian Bean and Rice Rolls
8. Crab Cakes
9. Pizza Party – Courtesy of Our Resident Ex-Chez Panisse Chef Alan Tangren
10. Cobb Sandwich
11. DOOF KETCHUP (It’s not a vegetable)

This entry was posted on Tuesday, July 20th, 2010 at 9:03 pm and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.