Grilled Vegetable Towers

Total Time:
20 min
Prep:
10 min
Cook:
10 min

Yield:
8 vegetable towers
Level:
Easy

CATEGORIES
Ingredients
  • Six 1/2-inch-thick slices country-style bread
  • 1/3 cup plus 1 tablespoon extra-virgin olive oil
  • 2 Japanese eggplants, cut into sixteen 1/4-to-1/2-inch-thick rounds
  • 1/2 teaspoon kosher salt
  • 1/2 cup goat cheese, at room temperature (4 ounces)
  • Zest of 1 large lemon
  • 16 jarred sun-dried tomatoes, drained
  • Special equipment: 1 3/4-inch round cookie cutter; 8 toothpicks
Directions

Place a grill pan over medium-high heat or preheat a gas or charcoal grill.

Using a pastry brush, brush the bread on both sides with 1/3 cup oil. Using a 1 3/4-inch round cookie cutter, cut out 4 circles from each slice of bread. Grill the bread rounds until toasted, 1 to 2 minutes each side.

Toss the eggplant rounds with the remaining 1 tablespoon oil and season with the salt. Grill until tender, about 3 minutes on each side.

In a small bowl, mix together the goat cheese and lemon zest until smooth. Spread about 3/4 teaspoon of the mixture on 8 grilled bread rounds. Place an eggplant round on each and top with a sun-dried tomato. Repeat the layers and top with the remaining bread slices. Gently press the layers together. Secure with toothpicks and serve.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    This recipe is featured in:

    Cookout Sides & Salads