Summer!  I buy all of the ingredients for this dish at the Farmer’s 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 quinoa, brown rice or cauliflower rice. Make this low-carb by serving over some greens.   Enjoy!~

SERVINGS

Serves 4

INGREDIENTS

• 1/2 cup red wine vinegar
• 2 tablespoons honey
• 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 cauliflower rice, or uncooked couscous, whole-wheat or can use quinoa or brown rice
• 1 small red onion, cut into 4 (1/4-inch-thick) rings
• 1 ripened tomato, try to get heirloom if possible – cut crosswise into 4 slices
• 1/2 cup shredded part-skim mozzarella, divided
• 1/4 cup chopped fresh basil, plus additional leaves for garnish

DIRECTIONS

1. Whisk together the first 6 ingredients. Reserve 1/4 of vinaigrette. Add eggplant, squash, and zucchini. Let stand for 20 minutes.
2. Bring 1 cup water to a boil, and stir in couscous. (Or use quinoa or brown rice). Remove pan from heat, cover, and let stand for 5 minutes. Fluff with a fork; cover and keep warm.
3. 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!