Written by Ginger Martin on June 24, 2014
I am very into gardening and I’m growing some of my own vegetables this year. But when I want to make something that calls for veggies I don’t have I head into Copps to pick up what I need. I know their produce is always going to be super fresh. For this recipe I’m going to pick up an eggplant, zucchini and yellow squash. Oh….and the charcoal. I’m ready to fire up the grill tonight. Even if it does rain. Here’s the recipe I’m going to try from the Copps/Pick N Save website.
Grilled Vegetable Stacks
2 whole eggplant, sliced into ¼” rounds
1 pinch salt
1 whole yellow squash, sliced into ¼” rounds
1 whole zucchini squash, sliced into ¼” rounds
2 whole tomatoes, slice into ½” rounds
½ cup extra virgin olive oil
2-1/2 tbsp red wine vinegar
1 tbsp coarsely chopped fresh parsley
1 tbsp coarsely chopped fresh basil
1 pinch black pepper ¼ cup diced red pepper
Sprinkle eggplant with salt and layer in a colander. Weight down with a plate and set aside to drain for 20 minutes. Brush salt off eggplant with paper towel and pat dry.
Fire up the grill. Lightly brush all vegetables with oil, then grill, turning once, until tender and slightly charred, about 30 second per side for tomatoes, 2-3 minutes per side for eggplant, squash and zucchini.
Whish together oil, vinegar, parsley and basil in a mixing bowl. Season to taste with salt and pepper. To assemble stacks, place 1 eggplant slice on a plate, then top with a tomato slice, a second 3eggplant slice, a squash slice then a zucchini slice. Repeat process to use up all veggies. Drizzle with dressing and top with deiced red peppers.