-
1
Combine oil and minced thyme, basil, and parsley.
-
2
Trim eggplant ends and discard. Rinse eggplant, cut into 24 equal rounds, and brush lightly with some of the herb oil.
-
3
Rinse and core tomatoes, then trim thin slices off tops and bottoms. Cut yellow tomatoes into 24 equal rounds; cut red tomatoes into 12 equal rounds.
-
4
Cut cheese into 12 equal rounds.
-
5
Lay tomato slices in a 10- by 15-inch pan. Drizzle with herb oil and sprinkle with salt and pepper.
-
6
Lightly oil a barbecue grill over a solid bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds). Lay eggplant on grill; close lid on gas barbecue. Cook eggplant, turning once, until soft when pressed, 5 to 7 minutes total. Let cool.
-
7
For each tortino, stack 1 slice each yellow tomato, eggplant, mozzarella, and red tomato, then top with 1 more slice each eggplant and yellow tomato. Set stacks on a platter. Reserve 2 teaspoons of pan juices from tomatoes; use remainder in other salads.
-
8
In a 2- to 3-quart pan over high heat, boil vinegar until reduced to 2 tablespoons, 5 to 7 minutes, stirring as it nears the end of cooking.
-
9
Mix the reserved tomato juices with vinegar and drizzle over tortinos. Garnish with thyme sprigs.
