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Grilled eggplant, tomato, zucchini and squash s

Grilled eggplant, tomato, zucchini and squash s
Main Ingredient: Barley Cheese Eggplant Squash Tomatoes Pear Zucchini

Preparation: Barbecue Grilled

Course: Various Main Dishes

Yield:

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Grilled eggplant, tomato, zucchini and squash s ingredients

  • 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 T Balsamic vinegar
  • 1 Roasted red pepper
  • -julienned

Cooking Grilled eggplant, tomato, zucchini and squash s

1. Slice the vegetables ¼-inch thick.
2. Clean and slice eggplant.
3. Place in lightly beaten egg whites, then dredge in whole-wheat bread crumbs.
4. Bakei at 350 °F for 15-20 minutes or until soft.
5. Wash and slice remaining vegetables.
6. Pat dry and grill or steam zucchini and yellow squash.
7. Place in a bowl, sprinkle with vinegar and cover for 10 minutes.
8. To assemble: place reggplant crusts on bottom.
9. Layer with zucchini, squash, and tomato slices.
10. Sprinkle with cheese and reheat to melt.
11. Serve with optional red pepper stripes on top and pearl barley salad (recipe follows).
12. Makes 4 servings.


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