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from Debra's cookbook

Veggie Stack with Basil

TAGS:
app
snack
veggie

     






Links:
health.com

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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
  • Preparation:
    1. 1. Whisk together first 6 ingredients. Reserve 1/4 of vinaigrette. Add eggplant, squash, and zucchini. Let stand 20 minutes.
    2. 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. 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 350° for 5 minutes), covered, 2 minutes or until cheese melts.
    4. 4. Stir reserved vinaigrette into couscous with chopped basil; spoon onto plates. Top with stacks. Garnish with additional basil, and serve.
    5. Nutritional Information
    6. Calories per serving: 309
    7. Fat per serving: 10g
    8. Saturated fat per serving: 3g
    9. Monounsaturated fat per serving: 6g
    10. Polyunsaturated fat per serving: 1g
    11. Protein per serving: 10g
    12. Carbohydrates per serving: 46g
    13. Fiber per serving: 6g
    14. Cholesterol per serving: 8mg
    15. Iron per serving: 1mg
    16. Sodium per serving: 157mg
    17. Calcium per serving: 145mg

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