Grilled Vegetable Towers
- Level: Easy
- Yield: 8 vegetable towers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 237
- Total Fat
- 15
- Saturated Fat
- 4
- Carbohydrates
- 22
- Dietary Fiber
- 6
- Sugar
- 8
- Protein
- 7
- Cholesterol
- 7
- Sodium
- 306
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
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.