Rating: 5 stars
7 Ratings
  • 5 star values: 7
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light July 2007

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Recipe Summary

Yield:
4 servings (serving size: 1 stack)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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).

  • Prepare grill.

  • 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.

Nutrition Facts

117 calories; calories from fat 35%; fat 4.6g; saturated fat 2.3g; mono fat 1.5g; poly fat 0.4g; protein 5.4g; carbohydrates 15.5g; fiber 5.3g; cholesterol 7mg; iron 1.2mg; sodium 211mg; calcium 49mg.
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