Grilled Vegetable Towers

  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 8 vegetable towers
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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


  1. Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
  2. 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.
  3. Toss the eggplant rounds with the remaining 1 tablespoon oil and season with the salt. Grill until tender, about 3 minutes on each side.
  4. 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.
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