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Grilled Eggplant Stack

Yield 4 servings (serving size: 1 stack)
Create an impressive grilled vegetable side dish by stacking slices of grilled eggplant, squash, and bell pepper, layering with goat cheese and drizzling with herbs and balsamic dressing.

Ingredients

  • 1 (1-pound) eggplant, cut crosswise into 1/2-inch-thick slices
  • 3/4 teaspoon salt, divided
  • 1/4 cup balsamic vinegar
  • 1/4 cup dry red wine
  • 1 tablespoon brown sugar
  • 1 small zucchini (about 4 ounces)
  • 1 small yellow squash (about 4 ounces)
  • 1 large red bell pepper, quartered lengthwise and seeded
  • 1 teaspoon olive oil
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup (2 ounces) goat cheese
  • 1 tablespoon chopped fresh basil
  • 1 teaspoon chopped fresh oregano

Nutrition Information

  • calories 117
  • caloriesfromfat 35 %
  • fat 4.6 g
  • satfat 2.3 g
  • monofat 1.5 g
  • polyfat 0.4 g
  • protein 5.4 g
  • carbohydrate 15.5 g
  • fiber 5.3 g
  • cholesterol 7 mg
  • iron 1.2 mg
  • sodium 211 mg
  • calcium 49 mg

How to Make It

  1. Place eggplant slices in a colander. Sprinkle evenly with 1/2 teaspoon salt; toss well. Let stand 10 minutes. Rinse slices thoroughly; dry with paper towels.

  2. Combine vinegar, wine, and sugar in a small saucepan over medium heat; bring to a boil. Reduce heat, and simmer until reduced to 1/4 cup (about 8 minutes).

  3. Prepare grill.

  4. Trim ends from the zucchini and yellow squash; slice each lengthwise into 4 (1/4-inch-thick) slices. Flatten pepper pieces with hand. Brush eggplant, zucchini, squash, and pepper pieces with oil; sprinkle with remaining 1/4 teaspoon salt and black pepper. Place pepper pieces, skin side down, eggplant, zucchini, and squash on a grill rack; grill 8 minutes or until tender, turning once.

  5. Combine cheese, basil, and oregano.

  6. To assemble stack, place 1 eggplant slice on a plate; top with one-fourth of cheese mixture. Lay one strip of yellow squash and one strip of zucchini side by side. Drizzle with 1 1/2 teaspoons balsamic mixture. Top with one pepper piece. Top with one eggplant slice and drizzle with 1 1/2 teaspoons balsamic mixture. Repeat procedure three times with remaining eggplant, cheese, squash, zucchini, peppers, and balsamic mixture. Let stand 5 minutes before serving.