Grilled Vegetable Stacks
Instructions:
Perfect buffet fare, these colorful vegetable “napoleons†can be served hot, warm, or at room temperature. If you like, grate some Parmesan cheese over each stack before serving or set out in a bowl for self-serve. wooden toothpicks or bamboo skewers 1 medium red onion, cut into 1â„2-inch-thick slices 2 medium zucchini and/or yellow summer squashes, cut diagonally into 1â„2-inch-thick slices 1 large yellow or red pepper, cut lengthwise into quarters 1 medium eggplant, cut diagonally into eight 1â„2-inch-thick slices 3 tablespoons olive oil 1â„2 cup balsamic vinegar 1â„2 teaspoon crushed red pepper 1â„2 teaspoon salt 4 plum tomatoes, each cut lengthwise in half 8 large basil leaves 3â„4 pound fresh mozzarella cheese, thinly sliced basil sprigs for garnish
Prep: 20 minutes Grill: 8 minutes
- Prepare outdoor grill for covered direct grilling over medium heat.
- Soak toothpicks in water for 10 minutes. Insert 2 toothpicks horizontally through center of each onion slice to hold rings together.
- In large bowl, toss onion, zucchini, yellow pepper, and eggplant with oil; set aside.
- In microwave-safe 2-cup liquid measuring cup, combine vinegar, crushed red pepper, and salt. Heat vinegar mixture in microwave oven on High 2 to 3 minutes or until reduced to 1â„4 cup.
- Place onion, zucchini, yellow pepper, and eggplant on grill rack. Place tomatoes, cut sides down, on same rack. Cover grill and cook vegetables until grill marks appear and they begin to soften, 4 to 5 minutes. Turn vegetables; brush with vinegar mixture. Cook, covered, until tender, 4 to 8 minutes longer, transferring vegetables to platter as they are done.
- Assemble vegetable stacks: Remove toothpicks from onion slices. In center of each of 4 dinner plates, place 1 eggplant slice. Top each with one-fourth of onion, zucchini, yellow pepper, tomatoes, basil, and mozzarella to make 4 equal stacks. Top stacks with eggplant slice. Drizzle any juices over and around stacks. Garnish with basil sprigs. Makes 4 main-dish servings