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Grilled Eggplant, Zucchini and Gouda Stacks
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Grilled Eggplant, Zucchini and Gouda Stacks
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 
Course: Main Course
Cuisine: American
Servings: 4
Ingredients
  • 3  tablespoons  olive oil
  • 2  large cloves garlic , minced
  • 1/2  teaspoon  salt
  • 1  small eggplant  , about 12 oz. sliced into 1/2-inch thick slices
  • 1  large zucchini  , about 12 oz. sliced into 1/4-inch thick slices
  • 1  medium tomato , thinly sliced
  • 1  cup  finely shredded Beemster Paradiso Gouda  , about 4 oz.
Instructions
  1. Combine olive oil, garlic and salt. Toss with eggplant and zucchini. Arrange eggplant and zucchini on grill and cook 4 minutes turning once, or until tender-crisp. Sprinkle Beemster evenly over vegetables and grill 1 minute or until Beemster is just melted.
  2. To make stacks, arrange 4 eggplant slices on foil tray. On each eggplant slice arrange tomato and a few zucchini slices. Repeat layer once then top with eggplant slice. Place tray on grill and cook 2 minutes or until heated through. Serve with additional shredded Beemster and garnish with basil.
Recipe Notes

If it's too cold to grill or you don't have access to one, it's easy to make this recipe indoors.  You can use a grill pan or broiler to cook the veggies and then just pop the stacks into a warm oven to melt the cheese.