Veggie Stack with Basil

By Vickie_is_organizing

Ingredients

• 1/2 cup red wine vinegar
• 2 TBS honey
• 1 TBS finely chopped garlic
• 2 TBS olive oil, plus more for brushing grill
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 (10oz) egglplant, cut into round slices
• 1 (5oz) yellow squash, cut crosswise into round slices
• 1 (5oz) zucchini, cut into round slices
• 3/4 cup uncooked couscous
• 1 small red onion, cut into round slices
• 1 vine-ripened tomato, cut into round slices
• 1/2 cup (2ozs) shredded part-skim mozzarella, divided
• 1/4 cup chopped fresh basil, plus additional leaves for garnish

Details

Servings 1
Preparation time 40mins
Cooking time 48mins

Preparation

Step 1

Whisk together first 6 ingredients. Reserve 1/4 of vinaigrette. Add eggplant, squash, and zucchini. Let stand 20 minutes.

Bring 1 cup water to boil, and stir in couscous. Remove pan from heat, cover, and let stand 5 minutes. Fluff with a fork; cover and keep warm.

Preheat a lightly oiled grill or grill pan over moderate heat until hot but not smoking. Cook eggplant, squash, zucchini, and onion, turning, 3 minutes per side or until golden brown and tender. Cook tomatoes 30 seconds per side or until grill marks appear. Make 4 stacks, beginning with a slice of eggplant, then 1 TBS mozarella. Continue stacking vegetables, ending with 1 TBS mozzarella. Grill stacks (or bake at 350degrees for 5 minutes), covered 2 minutes, or until cheese melts.

Stir reserved vinaigrette into couscous with chopped basil; spoon onto plates. Top with stacks. Garnish with additional basil, and serve.