Tomato and Grilled Veggie Stack

By pattie_d

Ingredients

• Prep: 20 minutes
• Grill: 8 minutes
• ingredients
• 1 medium  eggplant (diameter similar to tomatoes), cut crosswise into 6 slices
• 2 medium  yellow sweet peppers, seeded and cut lengthwise in thirds
• 3 Tbsp.  extra virgin olive oil
• 2 large  tomatoes, each cut in 6 slices
• 1 lb.  fresh mozzarella, cut in 12 slices
• 6 slices  prosciutto
• Small fresh basil leaves
• 1 Tbsp.  balsamic vinegar

Details

Servings 6
Preparation time 20mins
Cooking time 28mins

Preparation

Step 1

1. Brush eggplant slices and sweet pepper pieces with 2 tablespoons of the olive oil. Sprinkle with salt and pepper.

2. For a charcoal grill, grill eggplant and sweet pepper on rack of an uncovered grill directly over medium coals for 8 minutes or until tender, turning once. (For a gas grill, preheat grill. Reduce heat to medium. Place eggplant and peppers on rack over heat. Cover; grill as above.) Cool to room temperature.

3. On individual plates layer tomato slices, mozzarella slices, prosciutto, eggplant, and sweet pepper with several basil leaves. Drizzle on remaining olive oil and vinegar.

nutrition facts:
Calories 396, Total Fat (g) 29, Saturated Fat (g) 11, Monounsaturated Fat (g) 10, Polyunsaturated Fat (g) 1, Cholesterol (mg) 60, Sodium (mg) 911, Carbohydrate (g) 13, Total Sugar (g) 6, Fiber (g) 4, Protein (g) 23, Vitamin C (DV%) 202, Calcium (DV%) 40, Iron (DV%) 6, Percent Daily Values are based on a 2,000 calorie diet