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Grilled Eggplant, Tomato and Feta Stacks - 8 pts

Grilled Eggplant, Tomato and Feta Stacks - 8 pts is a volume 7-11 nov 2004 recipe made with Red Wine Vinegar, Extra Virgin Olive Oil, Eggplant, and Tomatoes. Serves 4. Scale it up or down for the number of people at the table.

Ingredients

• 3 tbsp
• 2 tsp
• 1/4 cup
• 2 tbsp
• 1
• 2
• 1/4 lb

Method (preview)

1. 1

   Prepare a gas grill so the temperature on one side is hot and the other is just medium-low.

2. 2

   Whisk together the vinegar, rosemary and salt and pepper to taste. Slowly whisk in the olive oil.

3. 3

   Peel eggplant and cut crosswise into 1/3-inch slices (12 slices total).

4. 4

   Cut tomatoes crosswise into 1/3-inch slices (8 slices total).

5. 5

   Place vegetables on a tray and brush generously with dressing.

6. 6

   On grill's hot side, grill eggplant until just cooked through, 2 to 3 minutes per side, brushing with more of the dressing.

7. 7

   Grill tomato slices for 1 minute per side.

8. 8

   Arrange 4 stacks of vegetables on the cooler side of the grill: Start with the eggplant, add a slice of tomato, then some crumbled cheese.

9. 9

   Repeat.

10. 10

    Top each stack with a third slice of eggplant.

11. 11

    Cover the grill and cook the stacks for 3 to 5 more minutes or until the feta melts.

12. 12

    Sprinkle with olives if desired.

13. 13

    Serve immediately.

14. 14

    S(Formatted by Chupa): "10.17.04"

15. 15

    Michael J. Rosen: "Cooking from the Heart" (Broadway Books, $29.95)

16. 16

    Contributed to the FareShare Gazette by Chupababi; 20 November 2004. www.fareshare.net