Veggie Stack With Basil
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 (10-ounce) eggplant, cut crosswise into 12 (1/4-inch-thick) slices ⓘ
- 1 (5-ounce) yellow squash, cut crosswise into 8 (1/4-inch-thick) slices ⓘ
- 1 (5-ounce) zucchini, cut crosswise into 8 (1/4-inch-thick) slices ⓘ
- 3/4 cup uncooked couscous ⓘ
- 1 small red onion, cut into 4 (1/4-inch-thick) rings ⓘ
- 1 vine-ripened tomato, cut crosswise into 4 slices ⓘ
- 1/2 cup (2 ounces) shredded part-skim mozzarella, divided ⓘ
Instructions
- Whisk together first 6 ingredients. Reserve 1/4 of vinaigrette. Add eggplant, squash, and zucchini. Let stand 20 minutes.
- Bring 1 cup water to a boil, and stir in couscous. Remove pan from heat, cover, and let stand 5 minutes. Fluff with a fork; cover and keep warm.
- 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.
- Stir reserved vinaigrette into couscous with chopped basil; spoon onto plates. Top with stacks. Garnish with additional basil, and serve.
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Nutrition & Diet Analysis (per serving)
584
kcal
29% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).