Grilled Vegetable Stack

Grilled Vegetable Stack with Charred Tomato Vinaigrette

Check our Lucky 32 Southern Kitchen Blog Post – Time for Tomatoes – How Are We So Patient?

1-2 pounds of eggplant, sliced into ¼” thick planks
1-2 pounds of yellow squash, sliced into ¼” thick planks
1-2 pounds of zucchini, sliced into ¼” thick planks
1 cup canola oil
salt and pepper to taste

Brush sliced vegetables with oil and season to taste with salt and pepper. Place on a hot grill and cook until tender, creating nice grill marks on each side. Place on a plate and drizzle charred tomato vinaigrette over.

Yield about 4 servings

Recipe: Charred Tomato Vinaigrette

3 ½ pounds of local tomatoes
¼ cup canola oil
1 tsp sea salt
½ tsp black pepper
1 oz. fresh basil, de-stemmed
¼ cup red wine vinegar
1 tbsp sugar
1/8 cup diced red onions
1 ¼ cup extra virgin olive oil

In a bowl, season canola oil with salt and pepper. Cut tomatoes in half (along the equator) and squeeze out the seeds. Remove core from the tomatoes. Discard seeds and core. Toss tomatoes in season canola oil then grill for two minutes on each side until charred. Combine remaining ingredients (except olive oil) and charred tomatoes in a blender or processor and puree. While blender is running, slowly drizzle in olive oil. Strain mixture through a medium hole strainer and discard solids.

Yield 2 ½ cups

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.