Tomato and Grilled Veggie Stack
Recipe from
Better Homes and Gardens
Your family will love this unique sandwich that starts with grilled eggplant and sweet pepper layered with slices of tomato, fresh mozzarella, and prosciutto. Prepare this recipe in less than 30 minutes.
Servings:
Makes 6 servings.
Prep Time:
20 mins
Total Time:
28 mins
Ingredients
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1 mediumeggplant (diameter similar to tomatoes), cut crosswise into 6 slicessee savings
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2 mediumyellow sweet peppers, seeded and cut lengthwise in thirdssee savings
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3 Tbsp.extra virgin olive oilsee savings
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2 largetomatoes, each cut in 6 slicessee savings
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1 lb.fresh mozzarella, cut in 12 slicessee savings
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6 slicesprosciuttosee savings
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Small fresh basil leavessee savings
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1 Tbsp.balsamic vinegarsee savings
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 information
Per serving: Calories 396, Total Fat 29 g, Saturated Fat 11 g, Monounsaturated Fat 10 g, Polyunsaturated Fat 1 g, Cholesterol 60 mg, Sodium 911 mg, Carbohydrate 13 g, Total Sugar 6 g, Fiber 4 g, Protein 23 g. Daily Values: Vitamin A 0%, Vitamin C 202%, Calcium 40%, Iron 6%.
Percent Daily Values are based on a 2,000 calorie diet
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