Grilled Vegetable Stacks - Ellie Krieger

Ingredients

• 1 small eggplant (about 8 ounces), sliced into 1/2-inch-thick rounds
• 1 medium zucchini (about 8 ounces), sliced into 1/2-inch-thick rounds
• 1 small red onion, sliced into 1/2-inch-thick rings
• 1 medium orange bell pepper, stemmed, seeded and sliced into 1/2-inch-thick rings
• 3 medium firm ripe tomatoes, cored, seeded (optional) and sliced into 1/2-inch-thick slices
• 3 tablespoons extra-virgin olive oil
• 1/2 teaspoon salt
• Freshly ground black pepper
• 1 tablespoon plus 2 teaspoons red wine vinegar
• 1/2 cup fresh basil leaves, stacked, then rolled tightly and cut crosswise into ribbons (chiffonade)