• 6servings
  • 8minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose

Ingredients Jump to Instructions ↓

  1. 1 medium eggplant, cut crosswise into 6 slices 2 medium yellow sweet peppers, seeded and cut vertically into thirds

  2. 3 Tbsp. extra-virgin olive oil

  3. 2 large tomatoes, each cut in

  4. 6 slices 1 lb. fresh mozzarella, cut into 12 slices 6 slices prosciutto

  5. 12 to 18 small fresh basil leaves

  6. 1 Tbsp. balsamic vinegar

Instructions Jump to Ingredients ↑

  1. Brush eggplant slices and sweet pepper pieces with 2 tablespoons of the olive oil. Sprinkle with salt and groung black pepper. For charcoal grill, grill eggplant and sweet pepper on rack of uncovered grill directly over medium coals for 8 minutes or until tender, turning once. (For gas grill, preheat grill. Reduce heat to medium. Place eggplant slices and peppers on rack over heat. Cover; grill as above.) Cool to room temperature. On individual plates layer tomato slices, mozzarella slices, prosciutto, eggplant, and sweet pepper with several basil leaves. Drizzle on remaining olive oil and vinegar.


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