P R IZ E T E S T E D R E C IP E S * $ 2 0 0 W IN N E R
LISAB
0
TTIGLI
0
, BURLINGTON,MA
TOMATO PALOOZA CATEGORY, AUGUST 2008
TOMATO AND GRILLED VEGGIE STACK
1
medium eggplant
(diametersimilarto
tomatoes), cut crosswise
in 6 slices
2
medium yellow sweet
peppers, seeded and cut
lengthwise in thirds
3
Tbsp. extravirgin olive oil
2
large tomatoes, each cut
in 6 slices
1
lb. fresh mozzarella, cut
in 12SliceS
6
slices prosciutto
Small fresh basil leaves
1
Tbsp. balsamic vinegar
1.
Brush eggplant slices and sweet pepper
pieces with 2
tablespoons
of the olive oil.
Sprinkle
salt
and
pepper.
2. For a charcoal grill, grill eggplant and sweet
pepper on rack of uncovered grill directly over
medium coals for 8 minutes or until tender,
turning once. (For a gas grill, preheat grill.
Reduce heat to medium. Place eggplant and
peppers on rack over heat. Cover; grill as
above.) Cool to room temperature.
3. On individual plates layer tomato slices,
mozzarella slices, prosciutto, eggplant, and
sweet pepper with several basil leaves. Drizzle
on remaining olive oil and vinegar.
MAKES 6 SERVINGS.
GRAND PRIZE
Prizesvaluedat$io,0 0 0 willbeawardedforthebest
Prize Tested Recipe oftheyear.
Seep age 165 for
details.
P H O TO S
ANDY LYONS
STYLIN G
JILL LUST
