Recipe: Grilled Vegetable Stacks with Fresh Herb Dressing

GRILLED VEGETABLE STACKS

2 medium eggplants, sliced in 1 1/4-inch rounds
Salt
1 medium yellow squash, sliced in 1/4-inch rounds
1 medium zucchini, sliced in 1/4-inch rounds
2 medium tomatoes, sliced in 1/2-inch rounds
1/2 cup extra-virgin olive oil, divided use
4 teaspoons red wine vinegar
1 1/2 teaspoons chopped fresh parsley
1 1/2 teaspoons chopped fresh basil
Freshly ground pepper
1/4 red bell pepper, seeded, diced (for garnish)

Prepare grill for medium-high heat.

Sprinkle eggplant slices with salt; layer in colander. Weigh down with plate. Set aside to drain, 20 minutes. Brush salt off eggplant; pat dry.

Lightly brush vegetables with 1/4 cup of the oil.

Grill vegetables until slightly charred and tender, 30 seconds per side for tomatoes, 2-3 minutes per side for eggplant, squash and zucchini.

Whisk together remaining 1/4 cup oil, vinegar, parsley and basil in small bowl. Season to taste with salt and pepper.

For each stack, place 1 eggplant slice on plate, top with tomato slice, squash slice and zucchini slice. Drizzle vegetable stacks with dressing; top with red bell pepper.

Makes 8 servings
Adapted from source: Saveur Cooks Authentic American