Veggie Stack with Basil

Quentin Bacon
Prep: 20 minutes; Marinate: 20 minutes; Cook: 8 minutes.
Makes 4 servings (serving size: 1 veggie stack, plus a little more than 1/2 cup couscous)


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1/2 cup red wine vinegar
2 tablespoons honey
1 tablespoon finely chopped garlic
2 tablespoons olive oil, plus more for brushing grill
1/4 teaspoon salt
1/4 teaspoon pepper
1 (10-ounce) eggplant, cut crosswise into 12 (1/4-inch-thick) slices
1 (5-ounce) yellow squash, cut crosswise into 8 (1/4-inch-thick) slices
1 (5-ounce) zucchini, cut crosswise into 8 (1/4-inch-thick) slices
3/4 cup uncooked couscous
1 small red onion, cut into 4 (1/4-inch-thick) rings
1 vine-ripened tomato, cut crosswise into 4 slices
1/2 cup (2 ounces) shredded part-skim mozzarella, divided
1/4 cup chopped fresh basil, plus additional leaves for garnish


1. Whisk together first 6 ingredients. Reserve 1/4 of vinaigrette. Add eggplant, squash, and zucchini. Let stand 20 minutes.

2. Bring 1 cup water to a boil, and stir in couscous. Remove pan from heat, cover, and let stand 5 minutes. Fluff with a fork; cover and keep warm.

3. Preheat a lightly oiled grill or grill pan over moderate heat until hot but not smoking. Cook eggplant, squash, zucchini, and onion, turning, 3 minutes per side or until golden brown and tender. Cook tomatoes 30 seconds per side or until grill marks appear. Make 4 stacks, beginning with a slice of eggplant, then 1 tablespoon mozzarella. Continue stacking vegetables, ending with 1 tablespoon mozzarella. Grill stacks (or bake at 350° for 5 minutes), covered, 2 minutes or until cheese melts.

4. Stir reserved vinaigrette into couscous with chopped basil; spoon onto plates. Top with stacks. Garnish with additional basil, and serve.

Created date

May 2010

Nutritional Information

Calories 309
Fat 10 g
Satfat 3 g
Monofat 6 g
Polyfat 1 g
Protein 10 g
Carbohydrate 46 g
Fiber 6 g
Cholesterol 8 mg
Iron 1 mg
Sodium 157 mg
Calcium 145 mg