2 tablespoons oil
2 teaspoons wine vinegar or balsamic vinegar
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
Whisk together in a small bowl.
1 large eggplant
Cut crosswise into 1/4-inch / 5-mm 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. (Eggplant slices may be cooked under the broiler or sautéed in a frypan until tender, 4-5 minutes per side.)
8 thin slices provolone, Gouda, or other cheese
8-16 leaves fresh basil
freshly ground 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 sweet 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 (optional). 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 flavors to blend.
Lori Bohn, Winnipeg, Manitoba
Janet Yoder, Phoenix, Arizona
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