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.