Italian Vegetable Stacks with Basil
When my Uncle was in town we wanted to make something with eggplant. We tossed ideas around and looked at recipes, nothing catching our eye or our taste buds. I finally decided simply to grill the eggplant and summer squash I had on hand. I suggested making stacks with the grilled veggies, fresh mozzarella and tomatoes, would that be called Neapolitan? He thought that sounded great and easy. Instead of assembling them all, we had a do your own platter set up. We tried all different combinations and my husband who is not a fan of eggplant didn’t include it in his creation. It was delicious and fun.
Italian Vegetable Stacks with Basil
Grilled, eggplant, zucchini, summer squash (see Grilling Zucchini for step by step directions)
Garden tomatoes, sliced ¼” thick
Fresh mozzarella, sliced ¼” thick
Fresh basil leaves
Fresh Basil oil
When veggies are taken off the grill season with salt and let them come up to room temp. You can grill the veggies ahead of time and refrigerate until needed. Let them come up to room temp before using.
Make basil oil; by placing the following ingredients in a blender and puree until smooth. (Check out the recipe for “Garlic Chicken & Vegetable Kebabs with Basil Oil)
1 cup packed basil leaves
¼ cup extra virgin olive oil
½ teaspoon salt
1 tablespoon fresh squeezed lemon juice
Two different ways to serve;
Place ingredients on a big serving platter or a large cutting board for make you own.
Assemble a variety of stacks and place on a pretty platter or individual plates for a dinner starter, fancy.
This makes a wonderful appetizer, snack, a lunch, a perfect side dish or a meatless dinner. It looks so gourmet.
