ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Veggie Stack with Basil

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

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.