Summer is not over yet! I buy all of the ingredients for this dish at the Farmers’ Market in Santa Monica (so spoiled, I know), but you can find these veggies everywhere because they are all in season right now. All these veggies work so well together and there is just something about grilling…such a great way to bring out the flavors. For those who don’t love their veggies, this is a great way for you to give them a fresh try!
I love couscous for this as it is so light but you could use rice or quinoa too. Make this low-carb by serving over some greens. I love using the couscous or quinoa though. Enjoy!~
- 1/2 cup red wine vinegar
- 2 tablespoons honey or agave
- 1 tablespoon finely chopped garlic
- 2 tablespoons olive oil, plus more for brushing grill
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 eggplant, cut crosswise into 12 (1/4-inch-thick) slices
- 1 yellow squash, cut crosswise into 8 (1/4-inch-thick) slices
- 1 zucchini, cut crosswise into 8 (1/4-inch-thick) slices
- 3/4 cup uncooked couscous, whole-wheat
- 1 small red onion, cut into 4 (1/4-inch-thick) rings
- 1 vine-ripened tomato, cut crosswise into 4 slices
- 1/2 cup shredded part-skim mozzarella, divided
- 1/4 cup chopped fresh basil, plus additional leaves for garnish
- Whisk together first 6 ingredients. Reserve 1/4 of vinaigrette. Add eggplant, squash, and zucchini. Let stand 20 minutes.
- Bring 1 cup water to a boil, and stir in couscous. Remove pan from heat, cover, and let stand 5 minutes. Fluff with a fork; cover and keep warm.
- Preheat a lightly oiled grill or grill pan over moderate heat until hot but not smoking. Cook eggplant, squash, zucchini, and onion, turning, 3 minutes per side or until golden brown and tender. Cook tomatoes 30 seconds per side or until grill marks appear. Make 4 stacks, beginning with a slice of eggplant, then 1 tablespoon mozzarella. Continue stacking vegetables, ending with 1 tablespoon mozzarella. Grill stacks (or bake at 350° for 5 minutes), covered, 2 minutes or until cheese melts. Enjoy!