Grilled Vegetable Stacks
We created this summery dish to showcase some of the fresh produce found in the small farms we've visited through the years.
2 medium eggplants
1 medium yellow squash
1 medium zucchini
2 medium tomatoes
1⁄2 cup extra-virgin olive oil, plus additional for brushing
2 1⁄2 tbsp. red wine vinegar
1 tbsp. coarsely chopped fresh parsley
1 tbsp. coarsely chopped fresh basil
Freshly ground black pepper
1⁄4 cup diced red bell pepper (or hot chile, such as
3. Whisk together 1⁄2 cup olive oil, vinegar, parsley, and basil in a mixing bowl. 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.