Grilled Eggplant Stack

Ingredients

• 0.3 cup balsamic vinegar 
• 0.3 teaspoon pepper black freshly ground
• 1 tablespoon brown sugar 
• 0.3 cup cooking wine dry red
• 1 pound eggplant 
• 1 tablespoon basil fresh chopped
• 2 ounces goat cheese 
• 1 teaspoon olive oil 
• 1 teaspoon oregano fresh chopped
• 1 large bell pepper red seeded quartered
• 0.8 teaspoon salt divided
• 4 ounces baby squash yellow
• 4 ounces zucchini 

Equipment

• paper towels
• sauce pan
• grill
• colander

Directions

1. Place eggplant slices in a colander.
2. Sprinkle evenly with 1/2 teaspoon salt; toss well.
3. Let stand 10 minutes. Rinse slices thoroughly; dry with paper towels.
4. Combine vinegar, wine, and sugar in a small saucepan over medium heat; bring to a boil. Reduce heat, and simmer until reduced to 1/4 cup (about 8 minutes).
5. Prepare grill.
6. Trim ends from the zucchini and yellow squash; slice each lengthwise into 4 (1/4-inch-thick) slices. Flatten pepper pieces with hand.
7. Brush eggplant, zucchini, squash, and pepper pieces with oil; sprinkle with remaining 1/4 teaspoon salt and black pepper.
8. Place pepper pieces, skin side down, eggplant, zucchini, and squash on a grill rack; grill 8 minutes or until tender, turning once.
9. Combine cheese, basil, and oregano.
10. To assemble stack, place 1 eggplant slice on a plate; top with one-fourth of cheese mixture.
11. Lay one strip of yellow squash and one strip of zucchini side by side.
12. Drizzle with 1 1/2 teaspoons balsamic mixture. Top with one pepper piece. Top with one eggplant slice and drizzle with 1 1/2 teaspoons balsamic mixture. Repeat procedure three times with remaining eggplant, cheese, squash, zucchini, peppers, and balsamic mixture.
13. Let stand 5 minutes before serving.