Grilled Eggplant, Tomato and Feta Stacks

1. 1

   Prepare the grill so that the temperature on 1 side is hot and the other is just medium-low (you should be able to hold your hand 5 inches about the grill for about 5 seconds).

2. 2

   Whisk together the vinegar, rosemary, and salt and pepper, to taste.

3. 3

   Slowly whisk in the olive oil.

4. 4

   Peel the eggplant and cut crosswise into 1/3-inch slices (12 slices total).

5. 5

   Cut the tomatoes crosswise into 1/3-inch slices (8 slices total).

6. 6

   Put the vegetables on a tray and brush generously with the dressing.

7. 7

   On the grill's hot side, grill the eggplant until just cooked through, 2 to 3 minutes per side, brushing with more of the dressing.

8. 8

   Grill the tomato slices for 1 minute per side.

9. 9

   (The vegetables should retain their shape.)

10. 10

    Transfer the vegetables to a tray as they finish grilling.

11. 11

    Arrange 4 stacks of vegetables on the cooler side of the grill: start with the eggplant, add a slice of tomato, then add some crumbled cheese.

12. 12

    Repeat.

13. 13

    Cover the grill and cook the stacks or 3 to 5 more minutes or until the feta melts.

14. 14

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.