Grilled Vegetable Stacks

Name: Grilled Vegetable Stacks
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)

www.elliekrieger.com

The grilled vegetable stacks simple elegance and make-ahead friendliness make it ideal for easy entertaining.

View full recipe on www.elliekrieger.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.elliekrieger.com.

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Cooking tools:

Grill
Spray water bottle
Vegetable grilling basket
Pastry brush
Cutting board
Chef's knife
Mixing bowl
Measuring spoon
Measuring cup
Tongs
Serving platter
Plate

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)