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GRILLED VEGGIE STACK WITH BASIL

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 cauliflower rice or couscous for this as it is so light but you could use quinoa or brown rice.
Make this low-carb by serving over some greens. Enjoy!
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Ingredients
  

  • 1/2 cup red wine vinegar
  • 2 tablespoons raw 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

Instructions
 

  • Whisk together the first 6 ingredients. Reserve 1/4 of vinaigrette. Add eggplant, squash, and zucchini. Let stand for 20 minutes.
  • Make cauliflower rice. Or for couscous: 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. Or serve over some greens.
  • 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!

Notes

Simply omit the cheese to make vegan.