If you’re looking for vegetarian recipes that don’t make you feel like you’re missing out on summer grilling season, this is a great one to try. With delicious melting layers of eggplant, cheese, tomatoes, and basil, these stacked burgers are as satisfying as any meat burger.
2 tbsp olive oil
2 tsp balsamic vinegar
1 tsp Dijon mustard
1/4 tsp salt
1/4 tsp freshly ground pepper
Whisk together in a small bowl.
1 large eggplant
Cut crosswise into 1/4-inch thick slices to make 12-16 slices. Brush with the oil mixture. Place on grill over medium-high heat. Close lid and cook, turning and brushing occasionally with remaining oil mixture, until tender, 5-10 minutes. Remove from grill.
8 thin slices provolone, Gouda, or other cheese
2 tomatoes, thinly sliced, OR 4 large pieces roasted red sweet peppers
8-16 leaves fresh basil, left whole
freshly ground black pepper
Place a slice of cheese on 1 eggplant slice; top with another eggplant slice. Top with 2 tomato slices or a piece of roasted red pepper, then 2-4 basil leaves. Top with third eggplant slice, then another slice of cheese. Top with fourth eggplant slice. Repeat to make 4 stacks, adding a grind of pepper at the end. Place on grill; close lid and cook for about 2 minutes, turning once.
4 crusty rolls or 8 thin slices sturdy bread
Drizzle balsamic vinegar on inside of split rolls or brush the bread with olive oil, toast it on the grill, and lightly rub a cut clove of garlic over the toasted surface. Add vegetable stacks and serve immediately. Or allow to cool, wrap tightly, and refrigerate several hours or overnight, allowing flavours to blend.
Recipe from “Simply in Season” cookbook by Mary Beth Lind and Cathleen Hockman-Wert