Grilled Eggplant Caprese Salad

1. 1

   Microwave 3 tablespoons I Can't Believe It's Not Butter!(R) made with Olive Oil Spread in small microwave-safe bowl at HIGH 30 seconds or until melted. Evenly brush onto both sides of eggplant slices. Grill or broil, turning frequently, until tender; cool.

2. 2

   Meanwhile, bring vinegar, onion and garlic to a boil in 1-quart saucepan over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally, 15 minutes or until liquid is reduced by half. Stir in sugar until dissolved. Cool slightly, then stir in remaining 1 tablespoon Mediterranean Blend. Cool to room temperature.

3. 3

   Alternately layer eggplant, tomatoes and mozzarella on serving platter. Top with basil, then drizzle with balsamic reduction.

* Per serving · 4 servings · Values may vary.

No additional tips available.