Tomato and Grilled Veggie Stack
medium eggplant (diameter similar to tomatoes), cut crosswise into 6 slices
medium yellow sweet peppers, seeded and cut lengthwise in thirds
tablespoons extra virgin olive oil
large tomatoes, each cut in 6 slices
pound fresh mozzarella, cut in 12 slices
Small fresh basil leaves
tablespoon balsamic vinegar
- Brush eggplant slices and sweet pepper pieces with 2 tablespoons of the olive oil. Sprinkle with salt and pepper.
- 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.
- 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)
- Per serving:
- 396 kcal cal.,
- 29 g fat
- (11 g sat. fat,
- 1 g polyunsaturated fat,
- 10 g monounsatured fat),
- 60 mg chol.,
- 911 mg sodium,
- 13 g carb.,
- 4 g fiber,
- 6 g sugar,
- 23 g pro.
- Percent Daily Values are based on a 2,000 calorie diet