Summer Vegetable Stacks

4 small eggplants, 
sliced lengthwise into 
3 pieces each

2 red bell peppers, 
seeded and cut lengthwise into quarters

1⁄4 cup extra-virgin olive oil, 
plus more for drizzling

2 Tbs. balsamic vinegar

1 tsp. sea salt, plus more 
for sprinkling

1⁄2 tsp. freshly ground pepper, plus more for sprinkling

8 large heirloom 
tomato slices

2–3 balls fresh mozzarella cheese, preferably buffalo’s milk, cut into 8 slices

Handful of torn fresh 
basil leaves

Place the eggplant slices and bell pepper quarters in a bowl and add the olive oil, vinegar, salt, and pepper. Turn several times, then let stand for 30–60 minutes, turning once or twice. Meanwhile, preheat a grill to medium-high and oil the grill rack.

Arrange the eggplant slices and bell peppers directly on the grill rack or in a single layer in a grilling basket. Cook until the eggplants and the peppers are lightly charred, 6–7 minutes for the eggplants and about 4 minutes for the peppers. Turn and cook until the second sides are browned and charred. The timing will be about the same. Transfer the eggplant slices to a platter. Seal the peppers in a resealable plastic bag and let cool. When cool enough to handle, peel away the charred skin with your fingertips.

To assemble each stack, place a tomato slice on each plate, then stack the remaining ingredients on top in the following order: cheese, eggplant, bell pepper, tomato, cheese, eggplant, bell pepper, and eggplant, seasoning the layers with salt and pepper. Drizzle with olive oil and garnish with the basil leaves. Serve at once.

Variation: Feta, burrata, or grilled halloumi will work nicely here.