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Serves: 8


  • 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.
Grilled vegetable stacks

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