Summer Vegetable Stacks

Name: Summer Vegetable Stacks
Yield: Serves 4
Ingredients: Handful of torn fresh basil leaves; 2–3 balls fresh mozzarella cheese, preferably buffalo’s milk, cut into 8 slices; 8 large heirloom tomato slices; ½ tsp freshly ground pepper, plus more for sprinkling; 1 tsp sea salt, plus more for sprinkling; ¼ cup (2 fl oz/60 ml) extra-virgin olive oil, plus more for drizzling; 2 Tbsp balsamic vinegar; 4 small eggplants, sliced lengthwise into 3 pieces each; 2 red bell peppers, seeded and cut lengthwise into quarters

Preparation info

Serves
4

Difficulty
Easy

Appears in

Cheese Obsession

By Georgeanne Brennan

Published 2013

About

Along with garden-fresh tomatoes, grilled summer vegetables make an exceptional partner for buffalo mozzarella and basil. Eggplant and peppers are used here, but zucchini or summer squash would work as well. This colorful stack also makes an elegant starter.

Ingredients

4 small eggplants, sliced lengthwise into 3 pieces each
2 red bell peppers, seeded and cut lengthwise into quarters
¼ cup (

Main course
Starter
Summer
Vegetarian
Gluten-free

Method

Place the eggplant slices and bell pepper quarters in a bowl and add the olive oil, vinegar, salt, and pepper. Turn several times, then let stand for 30–60 minutes, turning once or twice. Meanwhile, preheat a grill to medium-high and oil the grill rack.

Arrange the eggplant slices and bell peppers directly on the grill rack or in a single layer in a grilling basket. Cook until the eggpl