When the weather is incredibly hot, I crave crunchy, cool vegetables and flavorful salads. However, after a month and a half of Summer, the same old salad can get boring. This recipe takes the salad concept and translates it into a fork and knife meal. Instead of being tossed together, the ingredients are artfully layered, making a dish that is beautiful to look at and fun to eat. Besides being a no-fuss weeknight meal, this veggie stack is also great at a luncheon. It can be plated hours before serving. Sound interesting? Check out the recipe.

Tomato and Grilled Veggie Stack

Tomato and Grilled Veggie Stack


  1. 1 medium eggplant (diameter similar to tomatoes), cut crosswise into 6 slices
  2. 2 medium yellow sweet peppers, seeded and cut lengthwise in thirds
  3. 3 Tbsp. extra virgin olive oil
  4. 2 large tomatoes, each cut in 6 slices
  5. 1 lb. fresh mozzarella, cut in 12 slices
  6. 6 slices prosciutto
  7. Small fresh basil leaves
  8. Tbsp. balsamic vinegar


  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.

Serves 6.

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