Recipe courtesy of Giada De Laurentiis
Save Recipe Print
Total:
20 min
Prep:
10 min
Cook:
10 min
Yield:
8 vegetable towers
Level:
Easy

Ingredients

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.

Step Inside the Fantasy Kitchen

Take tour of Food Network Fantasy Kitchen with designer Shea McGee.

IDEAS YOU'LL LOVE

Hummus and Grilled Vegetable Wrap

Recipe courtesy of Ellie Krieger

Sauteed Vegetables

Garden Vegetable Soup

Recipe courtesy of Alton Brown

Tuscan Vegetable Soup

Recipe courtesy of Ellie Krieger

Beef Stew with Root Vegetables

Recipe courtesy of Ree Drummond

Vegetable Noodle Soup

Recipe courtesy of Food Network Kitchen

Lentil Vegetable Soup

Recipe courtesy of Ina Garten

Oven-Roasted Root Vegetables

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories