Chef Wendell: Grilled Eggplant, Goats Cheese, Zucchini and Tomato Stacked Salad

INDIANAPOLIS (WISH) - Recipe developed by Chef Wendell Fowler
Eat Right, Now!

Yields: 4 Servings

Ingredients:

• 1 small organic eggplant
• 1 organic zucchini
• 1 tsp. sea salt
• 3 tbs. virgin olive oil (VOO)
• 1 tbs. balsamic vinegar
• 6 Kalamata olives, pitted
• 1 tsp. each of freshly chopped mint and oregano
• 2 tbs. VOO
• 1 large vine-ripe organic tomato
• 3 oz. locally produced Goats Cheese (Become a Locavore)
• 6 large fresh basil leaves

Directions:

1. Slice the eggplant and zucchini lengthwise and place them on a baking sheet
2. Sprinkle with salt and set aside for 5 minutes.
3. Whisk the VOO and balsamic vinegar together. Reserve
4. Add the olives oregano, mint, salt and pepper. Set aside
5. Heat your grill pan over medium high heat. Add VOO.
6. Pat the excess water from the zucchini and eggplant.
7. Grill for two minutes on each side or until golden.
8. Layer the eggplant and zucchini with tomatoes, goats cheese and basil leaves.
9. Drizzle with the vinaigrette.
10. Serve. Oo-la-la!