Prep: 20 minutes; Marinate: 20 minutes; Cook: 8 minutes.

Lori Powell

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Quentin Bacon

Recipe Summary

Yield:
Makes 4 servings (serving size: 1 veggie stack, plus a little more than 1/2 cup couscous)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together first 6 ingredients. Reserve 1/4 of vinaigrette. Add eggplant, squash, and zucchini. Let stand 20 minutes.

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  • 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.

  • 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.

  • Stir reserved vinaigrette into couscous with chopped basil; spoon onto plates. Top with stacks. Garnish with additional basil, and serve.

Nutrition Facts

309 calories; fat 10g; saturated fat 3g; mono fat 6g; poly fat 1g; protein 10g; carbohydrates 46g; fiber 6g; cholesterol 8mg; iron 1mg; sodium 157mg; calcium 145mg.