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Tomato and Grilled Veggie Stack
Ingredients
- 1 medium eggplant (diameter similar to tomatoes), cut crosswise into 6 slices
- 2 medium yellow sweet peppers, seeded and cut lengthwise in thirds
- 3 tablespoons extra virgin olive oil
- 2 large tomatoes, each cut in 6 slices
- 1 pound fresh mozzarella, cut in 12 slices
- 6 slices prosciutto
- Small fresh basil leaves
- 1 tablespoon balsamic vinegar
Directions
1. Brush eggplant slices and sweet pepper pieces with 2 tablespoons of the olive oil. Sprinkle with salt and pepper.
2. For a charcoal grill, grill eggplant and sweet pepper on rack of an uncovered grill directly over medium coals for 8 minutes or until tender, turning once. (For a gas grill, preheat grill. Reduce heat to medium. Place eggplant and peppers on rack over heat. Cover; grill as above.) Cool to room temperature.
3. On individual plates layer tomato slices, mozzarella slices, prosciutto, eggplant, and sweet pepper with several basil leaves. Drizzle on remaining olive oil and vinegar. Makes 6 servings.
Nutrition Facts
(Tomato and Grilled Veggie Stack)
- Servings Per Recipe 6,
- cal. (kcal) 396,
- Fat, total (g) 29,
- chol. (mg) 60,
- sat. fat (g) 11,
- carb. (g) 13,
- Monosaturated fat (g) 10,
- Polyunsaturated fat (g) 1,
- fiber (g) 4,
- sugar (g) 6,
- pro. (g) 23,
- vit. A (IU) 1020,
- vit. C (mg) 119,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 48,
- Cobalamin (Vit. B12) (µg) 2,
- sodium (mg) 911,
- Potassium (mg) 501,
- calcium (mg) 404,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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