Grilled Eggplant Caprese
Recipe tags: vegetable base, easy difficulty, main, vegetarian, grilling
|⅔ cup||olive oil, divided|
|2 Tbsp||Better Than Bouillon® Seasoned Vegetable Base|
|2||cloves garlic, minced|
|1||eggplant, sliced into 1/2-inch rounds|
|1||large ripe tomato, sliced|
|¼ tsp||each salt and pepper|
|1 ball||(6 oz) fresh mozzarella cheese, sliced|
|2 Tbsp||balsamic glaze|
|Fresh basil, torn|
Preheat grill to medium-high; grease grates well. Whisk together 1/4 cup olive oil, Vegetable Base and garlic; brush over both sides of each slice of eggplant.
Grill, turning as needed, for 7 to 10 minutes or until well marked and tender. Arrange on platter in single layer, overlapping slightly. Let cool slightly.
Season tomato slices with salt and pepper. Nestle tomato slices and mozzarella slices between eggplant. Drizzle with remaining olive oil and balsamic glaze. Garnish with torn basil leaves. Serve immediately.
Tip: Serve as an entrée or as a side dish with grilled chicken, salmon or shrimp.