Tuesday, July 29, 2008

Recipe - Grilled Vegetable Stacks

Grilled Vegetable Stacks

Here's an easy recipe to use up the bounty coming in from the gardens and farmer's markets right now. Fresh vegetables grilled quickly and stacked up: healthy, pretty, and tasty. Feel free to experiment with whatever vegetables on hand. This made 6 stacks. I served them with pickled shrimp and crusty bread, but they would compliment any grilled meat, too.

1 medium eggplant, or 2 small eggplants
1 teaspoon salt
1 large tomato
1 large zucchini, about 8 inches long
1 large yellow squash, about 8 inches long
6 Tablespoons goat cheese
1/4 cup vinaigrette of your choice

Wash all vegetables very well. Slice eggplant into 1/2 inch thick rounds. You need at least 12 slices total, so a little thinner or thicker than 1/2 inch is OK. Sprinkle each round with a little salt and place eggplant slices in a colander to drain for 15-30 minutes. This helps the eggplant be less watery when grilled. Wipe each eggplant round well after draining and set aside.

Trim the zucchini and squash. Slice each in half leaving 2 halves about 4 inches long. Slice each piece lengthwise into 3 strips.

Core large tomato and slice into 6 rounds. Set aside.

Brush eggplant, squash, and zucchini liberally with vinaigrette, reserve remaining vinaigrette. Grill eggplant, squash, and zucchini until tender, but not falling apart. It will only take a few minutes.

Remove from grill and assemble stacks in the following order:
1 eggplant round
1 Tablespoon goat cheese
1 zucchini strip
1 squash strip
1 tomato slice
1 eggplant round

Drizzle completed stack with a little of the remaining vinaigrette and serve.

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