Veggie Stack With Basil Recipe

Name: Veggie Stack With Basil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup red wine vinegar; 2 tablespoons honey; 1 tablespoon finely chopped garlic; 2 tablespoons olive oil, plus more for brushing grill; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 (10-ounce) eggplant, cut crosswise into 12 (1/4-inch-thick) slices; 1 (5-ounce) yellow squash, cut crosswise into 8 (1/4-inch-thick) slices; 1 (5-ounce) zucchini, cut crosswise into 8 (1/4-inch-thick) slices; 3/4 cup uncooked couscous; 1 small red onion, cut into 4 (1/4-inch-thick) rings; 1 vine-ripened tomato, cut crosswise into 4 slices; 1/2 cup (2 ounces) shredded part-skim mozzarella, divided; 1/4 cup chopped fresh basil, plus additional leaves for garnish

Servings: persons

1/2 cup red wine vinegar
2 tablespoons honey
1 tablespoon finely chopped garlic
2 tablespoons olive oil, plus more for brushing grill
1/4 teaspoon salt
1/4 teaspoon pepper
1 (10-ounce) eggplant, cut crosswise into 12 (1/4-inch-thick) slices
1 (5-ounce) yellow squash, cut crosswise into 8 (1/4-inch-thick) slices
1 (5-ounce) zucchini, cut crosswise into 8 (1/4-inch-thick) slices
3/4 cup uncooked couscous
1 small red onion, cut into 4 (1/4-inch-thick) rings
1 vine-ripened tomato, cut crosswise into 4 slices
1/2 cup (2 ounces) shredded part-skim mozzarella, divided
1/4 cup chopped fresh basil, plus additional leaves for garnish

1
Whisk together first 6 ingredients. Reserve 1/4 of vinaigrette. Add eggplant, squash, and zucchini. Let stand 20 minutes.
2
Bring 1 cup water to a boil, and stir in couscous. Remove pan from heat, cover, and let stand 5 minutes. Fluff with a fork; cover and keep warm.
3
Preheat a lightly oiled grill or grill pan over moderate heat until hot but not smoking. Cook eggplant, squash, zucchini, and onion, turning, 3 minutes per side or until golden brown and tender. Cook tomatoes 30 seconds per side or until grill marks appear. Make 4 stacks, beginning with a slice of eggplant, then 1 tablespoon mozzarella. Continue stacking vegetables, ending with 1 tablespoon mozzarella. Grill stacks (or bake at 350u00b0 for 5 minutes), covered, 2 minutes or until cheese melts.
4
Stir reserved vinaigrette into couscous with chopped basil; spoon onto plates. Top with stacks. Garnish with additional basil, and serve.
5
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit
6
.

164

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup red wine vinegar, 2 tablespoons honey, 1 tablespoon finely chopped garlic, 2 tablespoons olive oil, plus more for brushing grill, and more.

Yes, Veggie Stack With Basil falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Veggie Stack With Basil

How did you like this recipe?

Frequently Asked Questions