Grilled Vegetable Stacks

These colorful vegetable “napoleons” can be served hot, warm, or at room temperature. If you like, grate Parmesan cheese over each stack before serving or set out in a bowl for self-serve.

PREP: 20 minutes GRILL: 8 to 13 minutes

MAKES: 4 main-dish servings

wooden toothpicks or bamboo skewers

1 medium red onion, cut into ½ -inch-thick
slices

2 medium zucchini and/or yellow summer
squashes, cut diagonally into ½ -inch-thick
slices

1 large yellow or red pepper, stems and seeds
removed, cut lengthwise into quarters

1 medium eggplant (1 ½ to 2 pounds),
cut diagonally into eight ½ -inch-thick slices

3 tablespoons olive oil

½ cup balsamic vinegar

½ teaspoon crushed red pepper

½ teaspoon salt

4 plum tomatoes, each cut lengthwise in half

8 large fresh basil leaves

pound fresh mozzarella cheese, thinly sliced

basil sprigs for garnish

1. Prepare outdoor grill for covered direct grilling over medium heat.

2. Soak toothpicks in water for 10 minutes. Insert two toothpicks horizontally through center of each onion slice to hold rings together.

3. In large bowl, toss onion, zucchini, yellow pepper, and eggplant with oil; set aside.

4. In microwave-safe 2-cup liquid measuring cup, combine vinegar, crushed red pepper, and salt. Heat vinegar mixture in microwave oven on High 2 to 3 minutes or until reduced to ¼ cup.

5. Place onion, zucchini, yellow pepper, and eggplant on hot grill rack. Place tomatoes, cut sides down, on same rack. Cover grill and cook all vegetables until grill marks appear on vegetables and they begin to soften, 4 to 5 minutes. Turn over; brush with vinegar mixture. Cook, covered, until tender, 4 to 8 minutes longer, transferring vegetables to platter as they are done.

6. Assemble vegetable stacks: Remove toothpicks from onion slices. In center of each of 4 dinner plates, place 1 eggplant slice. Top each with one-fourth of onion, zucchini, yellow pepper, tomatoes, basil leaves, and mozzarella to make 4 equal stacks. Top each stack with another eggplant slice. Drizzle any juices over and around stacks. Garnish with basil sprigs.

EACH SERVING: About 445 calories, 19g protein, 29g carbohydrate, 29g total fat (13g saturated), 66mg cholesterol, 370mg sodium