1 small eggplant (about 8 ounces), sliced into 1/2-inch-thick rounds
1 medium zucchini (about 8 ounces), sliced into 1/2-inch-thick rounds
1 small red onion, sliced into 1/2-inch-thick rings
1 medium orange bell pepper, stemmed, seeded and sliced into 1/2-inch-thick rings
3 medium firm ripe tomatoes, cored, seeded (optional) and sliced into 1/2-inch-thick slices
3 tablespoons extra-virgin olive oil
1/2 teaspoon salt
Freshly ground black pepper
1 tablespoon plus 2 teaspoons red wine vinegar
1/2 cup fresh basil leaves, stacked, then rolled tightly and cut crosswise into ribbons (chiffonade)
Prepare the grill for direct heat or preheat a gas grill to medium-high (400 to 450 degrees). If using a charcoal grill, light the charcoal; once the coals are ready, distribute them evenly in the cooking area. For a medium fire, you should be able to hold your hand about 6 inches above the coals for 4 to 5 seconds. Have ready a spray water bottle for taming any flames.
Brush all the sliced vegetables with oil on both sides, then season with the salt and pepper. Use a vegetable grilling basket or place them directly on the grill, in batches if needed. Close the lid and cook, turning them once or twice, until they have grill marks and are softened, about 10 minutes total for the eggplant; 7 or 8 minutes total for the zucchini, onion and bell pepper; and 6 minutes for the tomatoes. Allow the vegetables to cool slightly.
When ready to serve, drizzle the grilled vegetables with the vinegar. Arrange 3 or 4 slices each of zucchini and eggplant in a circle, overlapping slightly, on each plate. Top each with 2 slices of bell pepper, then 2 tomato slices and a few grilled onion rings.
Garnish with the basil ribbons.
Makes 4 servings
Per serving: Calories: 150; Total Fat: 11g (Saturated Fat: 2g); Cholesterol: 0mg; Sodium: 310mg; Total Carbohydrates: 12g; Dietary Fiber: 4g; Protein: 3g
Copyright 2016 Ellie Krieger All rights reserved