Summer Vegetable Stacks

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

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
Vegetarian
Gluten-free
Summer

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