- 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
- 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
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.
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).
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.
Combine cheese, basil, and oregano.
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.