Summer is not over yet, and I’m not ready to say goodbye to some of my favorite seasonal produce. If you are like me and want to savor these flavors as long as you can, fire up the grill and celebrate these last couple of weeks before we welcome fall. Eggplant is a great match for summer squash stacked between layers of melted fresh mozzarella and homemade pesto. Enjoy as an appetizer or pair with a simple salad and a glass of your favorite white wine for an easy dinner outdoors as you watch the sunset.
2 cloves garlic, minced
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
¼ teaspoon salt
¼ teaspoon ground black pepper
2 small eggplants, cut crosswise into ¼ inch slices
2 medium summer squash, cut crosswise into ¼ inch slices
2 tablespoons pesto
4 ounces fresh mozzarella cheese, thinly sliced into about 20 pieces
- Soak toothpicks in a small bowl of water to prevent scorching when grilling.
- In a small bowl, add garlic, olive oil, balsamic vinegar, mustard, salt and pepper. Whisk to combine, creating a grilling sauce for the produce.
- Arrange eggplant and squash on a large plate or platter and brush both sides evenly with the grilling sauce.
- Preheat a gas or charcoal grill to medium-high heat. Grill vegetables until golden brown and cooked through, about 4 to 5 minutes per side. Remove from grill and move produce to a working surface.
- Remove toothpicks from water and set aside. Create eggplant and summer squash stacks by spreading a thin layer of pesto on a slice of eggplant and topping with a slice of summer squash and mozzarella cheese. Repeat layers and top with an extra squash or eggplant slice, then secure each stack with a toothpick. You should end up with about 10.
- Place eggplant and summer squash stacks back on the grill at medium-high heat for a couple of minutes, until cheese melts. Remove from grill and serve.