2 medium zucchini, sliced medium thick on the diagonal
1/4c olive oil, divided
salt and pepper
1 large tomato, cut into 6 slices and lightly salted
1 ball fresh mozzarella (8oz) cut into 6 slices
small handful basil leaves
2tsp balsamic vinegar
Instructions
Heat a gas grill igniting all burners on high for
at least 10 minutes or build a hot charcoal fire.
Clean grate with a wire brush and then lubricate
with an oil-soaked rag. Toss eggplant and
zucchini slices with 3 tbs of the olive oil and a
sprinkling of salt and pepper.
Place eggplant and zucchini on hot grate and grill,
covered until spotty brown on one side, about 5 min.
Turn vegetables and continue to grill, covered,
until vegetables are spotty brown on remaining side,
4-5 min longer.
As soon as vegetables come off the grill, assemble
napoleons in the following order- 1 slice
eggplant, 2-3 slices of zucchini, 1 slice
mozzarella, a few basil leaves, a tomato slice,
another eggplant slice, and a few more zucchini
slices. Lightly drizzle napoleons with remaining
tbs of olive oil and the balsamic vinegar.
Originally Submitted
12/28/2012
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