Yield
Makes 12 servings

How to Make It

Step 1

Combine oil and minced thyme, basil, and parsley.

Step 2

Trim eggplant ends and discard. Rinse eggplant, cut into 24 equal rounds, and brush lightly with some of the herb oil.

Step 3

Rinse and core tomatoes, then trim thin slices off tops and bottoms. Cut yellow tomatoes into 24 equal rounds; cut red tomatoes into 12 equal rounds.

Step 4

Cut cheese into 12 equal rounds.

Step 5

Lay tomato slices in a 10- by 15-inch pan. Drizzle with herb oil and sprinkle with salt and pepper.

Step 6

Lightly oil a barbecue grill over a solid bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds). Lay eggplant on grill; close lid on gas barbecue. Cook eggplant, turning once, until soft when pressed, 5 to 7 minutes total. Let cool.

Step 7

For each tortino, stack 1 slice each yellow tomato, eggplant, mozzarella, and red tomato, then top with 1 more slice each eggplant and yellow tomato. Set stacks on a platter. Reserve 2 teaspoons of pan juices from tomatoes; use remainder in other salads.

Step 8

In a 2- to 3-quart pan over high heat, boil vinegar until reduced to 2 tablespoons, 5 to 7 minutes, stirring as it nears the end of cooking.

Step 9

Mix the reserved tomato juices with vinegar and drizzle over tortinos. Garnish with thyme sprigs.

Monterey Marriott, California

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