Grilled Tomato, Eggplant & Mozzarella Stack-ups

Name: Grilled Tomato, Eggplant & Mozzarella Stack-ups
Yield: 6 servings
Ingredients: 3 tbsp (45 mL) balsamic vinegar; 3 tbsp (45 mL) olive oil; 1 tsp (5 mL) Dijon mustard; 1/4 tsp (1 mL) sugar; 1 garlic clove minced; 6 slices of firm ripe tomato about 3 inches (7.5 cm) in diameter and 1/2 inch (1 cm) thick; 6 slices of eggplant 3 inches (7.5 cm) in diameter and 1/2 inch (1 cm) thick; 6 oz (180 g) Canadian Mozzarella or Bocconcini cheese cut into 12 thin slices; 12 fresh basil leaves

This is the Grilled Tomato, Eggplant & Mozzarella Stack-ups recipe.

Prep: 10 min
Cooking: 8 min

Yields 6 servings

grilled tomato eggplant mozzarella stack ups

Ingredients

3 tbsp (45 mL) balsamic vinegar
3 tbsp (45 mL) olive oil
1 tsp (5 mL) Dijon mustard
1/4 tsp (1 mL) sugar
1 garlic clove minced
6 slices of firm ripe tomato about 3 inches (7.5 cm) in diameter and 1/2 inch (1 cm) thick
6 slices of eggplant 3 inches (7.5 cm) in diameter and 1/2 inch (1 cm) thick
6 oz (180 g) Canadian Mozzarella or Bocconcini cheese cut into 12 thin slices
12 fresh basil leaves

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Preparation

Combine vinegar, oil, mustard, sugar and garlic in screw-top jar. Cover and shake well. Add salt and pepper to taste. Divide dressing in half and set one half aside.

Brush tomato and eggplant slices with half of the dressing and place on preheated barbecue grill. Cook with lid open over medium heat until tomatoes develop grill marks but are still firm (about 3 minutes per side), and eggplant is golden and cooked (about 4 minutes per side). Remove from grill and sprinkle with salt and pepper.

For each serving, layer 1 slice of eggplant, 1 basil leaf, 1 slice of Canadian Mozzarella, another basil leaf, 1 slice of tomato and top with second slice of Canadian Mozzarella. Drizzle each stack with remaining dressing.