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Grilled vegetable stacks | wefacecook.com Grilled vegetable stacks | wefacecook.com


Serves: 8
If they like it, it serves 8 otherwise  - thinking face emoji
Preparation time: 40 minutes
Cooking time: 20 minutes
Totaltime: 1 hour 0 minutes


  • 2 medium eggplants
  • 1 teaspoon salt
  • 1 medium yellow squash
  • 1 medium zucchini
  • 2 medium tomatoes
  • for the dressing:
  • 1/2 cup virgin olive oil
  • 2 1/2 teaspoons red wine vinegar
  • 1 teaspoon coarse chopped fresh parsley
  • 1 teaspoon coarse chopped fresh basil
  • to taste salt and black ground pepper
  • 1/2 cup diced red bell pepper, or hot chile such as serrano


  • 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.
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