Grilled Eggplant Stacks

Directions

1. 1
   Place eggplant slices in colander; sprinkle evenly with 1/2 tsp salt.
2. 2
   Let stand 10 minutes and then rinse slices thoroughly; dry with paper towels.
3. 3
   Combine vinegar, wine, and sugar in a small saucepan over medium heat; bring to a boil.
4. 4
   Reduce heat and simmer until reduced to about 1/4 cup (8 minutes).
5. 5
   Prepare grill.
6. 6
   Trim ends from the zucchini and yellow squash; slice length-wise into 4, 1/4-inch strips.
7. 7
   Flatten pepper pieces with hand.
8. 8
   Brush vegetables with olive oil then sprinkle with remaining salt and pepper.
9. 9
   Place pepper pieces skin side down, eggplant, zucchini and squash on grill rack.
10. 10
    Grill 8 minutes or until tender turning once.
11. 11
    Combine cheese with basil and oregano.
12. 12
    To assemble stack, place 1 eggplant slice on plate.
13. 13
    Top with 1/4 of the cheese mixture lay one strip of squash and one strip zucchini side by side.
14. 14
    Drizzle with 1.5 tsp balsamic mixture. Then place 1 piece of pepper and top with another eggplant slice.
15. 15
    Repeat procedure with remaining vegetables, cheese, and sauce.
16. 16
    Let stand 5 minutes before serving.