Veggie Stack with Basil
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Ingredients
½ cup red wine vinegar
2 tablespoons honey
1 tablespoon finely chopped garlic
2 tablespoons olive oil, plus more for greasing the grill
¼ teaspoon salt
¼ teaspoon pepper
1 10-ounce eggplant cut crosswise into 12 1/4-inch thick slices
1 5-ounce yellow squash, cut crosswise into 8 1/4-inch thick slices
1 5-ounce zucchini cut crosswise into 8 1/4-inch thick slices
¾ cup raw couscous
1 small red onion, cut into 4 rings (1/4-inch thick)
1 grape-ripened tomato, cut crosswise into 4 slices
½ cup (2 oz) shredded partially fat-free mozzarella, divided
¼ cup chopped fresh basil, plus extra leaves for garnish
To make
Cook: 20 minutes; Marinate: 20 minutes; Cook: 8 minutes.
Whisk together the first 6 ingredients. Leave 1/4 of the vinaigrette. Add eggplant, pumpkin and zucchini. Let stand for 20 minutes.Bring 1 cup of water to a boil and add the couscous. Remove the pan from the heat, cover and let stand for 5 minutes. Whisk with a fork; cover and keep warm.Preheat a lightly oiled grill or grill pan over moderate heat until they are hot but not steaming. Cook the eggplant, zucchini, zucchini, and onion, turning, 3 minutes on each side, or until golden brown and tender. Cook the tomatoes for 30 seconds on each side or until grill marks appear. Prepare 4 rolls, starting with a slice of eggplant, then add 1 tablespoon of mozzarella. Continue stacking the vegetables, finishing with 1 tablespoon of mozzarella. Bake the casseroles on the grill (or at 350 ° C for 5 minutes). cover for 2 minutes or until the cheese is melted.Combine remaining vinaigrette with couscous and chopped basil; spoon into plates. Place the rolls on top. Garnish with basil and serve.
Whisk together the first 6 ingredients. Leave 1/4 of the vinaigrette. Add eggplant, pumpkin and zucchini. Let stand for 20 minutes.Bring 1 cup of water to a boil and add the couscous. Remove the pan from the heat, cover and let stand for 5 minutes. Whisk with a fork; cover and keep warm.Preheat a lightly oiled grill or grill pan over moderate heat until they are hot but not steaming. Cook the eggplant, zucchini, zucchini, and onion, turning, 3 minutes on each side, or until golden brown and tender. Cook the tomatoes for 30 seconds on each side or until grill marks appear. Prepare 4 rolls, starting with a slice of eggplant, then add 1 tablespoon of mozzarella. Continue stacking the vegetables, finishing with 1 tablespoon of mozzarella. Bake the casseroles on the grill (or at 350 ° C for 5 minutes). cover for 2 minutes or until the cheese is melted.Combine remaining vinaigrette with couscous and chopped basil; spoon into plates. Place the rolls on top. Garnish with basil and serve.
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Author:Admin
Published: 11/20/2023 9:09 PM
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