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.
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
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.
Absolutely delicious!! We've made this three times in the last seven days, since our garden is bursting with eggplant, zukes and peppers. So easy, so flavorful--very worthy of being served to guests, especially if you get fancy and call it "grilled summer vegetables with herbed goat cheese and a balsamic reduction". Works as a light vegetarian main dish for lunch, with a side salad. Also perfect served with grilled steak--you can mop up the extra balsamic reduction with pieces of steak. Even our daughter likes this recipe. YUM!
I've been making this dish every summer since it first appeared in CL. It's fabulous. The grilled veggies and goat cheese are perfect together and the balsamic reduction is to die for. And you can throw it all together as a salad if the 'stack' seems too fussy. Recommended.
Delicious. The eggplant had spoiled so I added 6 crimini mushroom caps and sliced a sweet onion to replace it, also 2 seeded jalapenos. The jalapenos were too spicy-hot and not very flavorful, won't do that again. We just piled the veggies on a plate, drizzled and sprinkled with cheese. Wow! We had it for brunch with herbed parmesan muffins and a cluster of grapes. Our children are vegetarians, this will be a great main dish for them next time we grill.
Made exactly as directed - wow! The combination of colors makes for a beautiful presentation, and the sauce is absolutely delicious! Served with CL Grilled Grouper with Basil-Lime Pistou and Zucchini, Walnut and Blue Cheese Flatbreads.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!