Tomato and Grilled Veggie Stack

By junerodgers

These elegant sandwiches make tasty use of summer produce and look good doing it. Italian flavors characterize this recipe, with the eggplant, mozzarella cheese, tomato, and basil in the starring roles. Serve this at an outdoor gathering or picnic as an appetizer or entree, and offer a glass of cool, crisp Prosecco for an all-out, Italian affair.

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 8mins
Cooking time 8mins

Preparation

Step 1

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

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.

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