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Warning: Illegal string offset 'region' in /home/chefde5/wefacecook.com/header_recipe_13avril2021.php on line 435 Grilled vegetable stacks A recipe from <a href="https://www.wefacecook.com/international/cuisine/Mediterranean">Mediterranean</a> {, {,and 197 countries in the world sharing their cultural heritage through food. Become a contributor.
1/2 cup diced red bell pepper, or hot chile such as serrano
Preparation
Slice eggplants into 1/4-inch thick rounds. Sprinkle with salt, and layer in a colander. Set aside to drain for 20 minutes.
Press slices with paper towels to remove moisture. Preheat a gas or charcoal grill, (or place a stove-top grill pan over high heat). Slice squash and zucchini into 1/4-inch thick rounds, and slice tomatoes into 1/2-inch thick rounds.
Lightly brush all vegetables with oil, then grill turning once, until tender and slightly charred.
The dressing:
Whisk together oil, vinegar, parsley and basil. Season with salt and pepper.
To assemble: Place 1 eggplant round on a plate and stack on top a tomato round, a second eggplant round, and squash and zucchini rounds. Drizzle with dressing and top with diced red pepper.
main ingredients: type of dish:
lunch main
type of recipe:
vegetable
Country cuisine:
Mediterranean specific recipes:
quick-and-easy season and occasion:Summer dietary considerations:
vegetarian Type of meal:
lunch
