Summer Vegetable Stacks

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

Preparation info

Serves
4

Difficulty
Easy

Appears in

Let's Do Brunch

By Brigit Binns

Published 2013

About

With its clear, vegetable-forward Mediterranean flavors, this attractive and filling side adds color to your table and will go beautifully with any egg dish or with pancakes.

Ingredients

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

Side dish
Breakfast
Summer
Vegetarian
Gluten-free

Method

Place the eggplants and bell peppers in a bowl. Add the ¼ cup oil, vinegar, salt, and pepper. Turn several times and let stand for 30–60 minutes, turning once or twice. Prepare a charcoal or gas grill for direct-heat grilling over medium-high heat.

Arrange the eggplant slices and bell pepper qu