Grilled Eggplant Stacks
Total Time: 35 mins
Preparation Time: 20 mins
Cook Time: 15 mins
Ingredients
- Servings: 4
- 1 lb eggplant, cut into 1/2 inch slices
- 3/4 teaspoon salt, divided
- 1/4 cup balsamic vinegar
- 1/4 cup dry red wine, dry
- 1 tablespoon brown sugar
- 1 small zucchini, small
- 1 small yellow squash, small
- 1 large red bell pepper, large (quartered length-wise and seeded)
- 1 teaspoon olive oil
- 1/4 teaspoon fresh ground black pepper, fresh ground
- 1/4 cup goat cheese
- 1 tablespoon fresh basil, fresh chopped
- 1 teaspoon fresh oregano, fresh chopped
Recipe
- 1 place eggplant slices in colander; sprinkle evenly with 1/2 tsp salt.
- 2 let stand 10 minutes and then rinse slices thoroughly; dry with paper towels.
- 3 combine vinegar, wine, and sugar in a small saucepan over medium heat; bring to a boil.
- 4 reduce heat and simmer until reduced to about 1/4 cup (8 minutes).
- 5 prepare grill.
- 6 trim ends from the zucchini and yellow squash; slice length-wise into 4, 1/4-inch strips.
- 7 flatten pepper pieces with hand.
- 8 brush vegetables with olive oil then sprinkle with remaining salt and pepper.
- 9 place pepper pieces skin side down, eggplant, zucchini and squash on grill rack.
- 10 grill 8 minutes or until tender turning once.
- 11 combine cheese with basil and oregano.
- 12 to assemble stack, place 1 eggplant slice on plate.
- 13 top with 1/4 of the cheese mixture lay one strip of squash and one strip zucchini side by side.
- 14 drizzle with 1.5 tsp balsamic mixture. then place 1 piece of pepper and top with another eggplant slice.
- 15 repeat procedure with remaining vegetables, cheese, and sauce.
- 16 let stand 5 minutes before serving.
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