Vegetable Stacks

This is a recipe I used when I was planning a dinner party for friends.  It comes together easily, and is definitely not your average vegetable side dish.  The recipe comes from A Year of the Best from the Best of Bridge series of cookbooks.  Though not in the original recipe, I added fresh basil which proved to be a tasty addition.

 

  For one stack:

1/4 inch (1 cm) slice eggplant or portobello mushroom

1/4 inch (1 cm) slice red onion

1/4 inch (1 cm) slice bocconcini cheese

1/4 inch (1 cm) slice fresh tomato

fresh basil, optional

grated Asiago cheese

 Method

Assemble stacks by layering one slice of eggplant, red onion, bocconcini, basil (if using) and tomato.  Sprinkle with grated Asiago.  If you prefer, replace eggplant with a slice of portobello mushroom.  Place stacks on cookie sheet and bake at 375 degrees F for about 20 minutes, until cheese melts and veggies soften.

 

Allow one stack per person

 Are you a fan of balsamic vinegar?  As I have been thinking about these vegetable stacks, I have been thinking that these might be very good with a little balsamic drizzle once out of the oven.  President's Choice has a great one if you are looking to purchase one.  Otherwise, you can make your own by simmering balsamic vinegar until it is reduced.  I think I will be making these again soon.