Title: Grilled Eggplant, Tomato, Zucchini & Squash S
Categories: Main dish
Yield: 4 servings
1 Eggplant, sliced in
-circles
1 Zucchini, sliced on the
-bias
1 Yellow squash, sliced on
-the bias
1 Beefsteak tomato; sliced
1/4 c Shredded gouda cheese
1/2 c Whole-wheat bread crumbs,
-seasoned
2 Egg whites, lightly beaten
2 tb Balsamic vinegar
1 Roasted red pepper,
-julienned
Slice the vegetables 1/4-inch thick. Clean and slice
eggplant. Place in lightly beaten egg whites, then
dredge in whole-wheat bread crumbs. Bake at 350
degrees F for 15-20 minutes or until soft. Wash and
slice remaining vegetables. Pat dry and grill or steam
zucchini and yellow squash. Place in a bowl, sprinkle
with vinegar and cover for 10 minutes. To assemble:
place eggplant crust on bottom. Layer with zucchini,
squash, and tomato slices. Sprinkle with cheese and
reheat to melt. Serve with optional red pepper strips
on top and Pearl Barley Salad (recipe follows).
