Grilled Vegetable Tower with Mixed Greens

This salad looks great for seated dinner parties.  I plate the mixed greens with a tower of grilled eggplant, zucchini, tomato and mozzarella, topped with tomato bruschetta.  Place a decorative toothpick through the tower for a nice aesthetic.



¼ Cup Extra Virgin Olive Oil

1 Large Globe Eggplant, Peeled and Sliced

1 Zucchini, Sliced Thin

2 Large Beefsteak Tomatoes, Sliced

1 lb. Fresh Mozzarella, Sliced

½ Cup Tomato Bruschetta (See recipe or purchase premade)

2 Cups Mixed Greens

1 Cup Baby Arugula

¼ Cup Parmesan Cheese, Shredded

1 Tsp. Kosher Salt

4 Tbsp. Extra Virgin Olive Oil

2 Tbsp. White Wine Vinegar



Drizzle extra virgin olive oil over the sliced eggplant and zucchini.  Grill vegetables (on an outside grill or on a grill pan), and cook until tender, approx. 2 minutes per side.  Sprinkle grilled vegetables lightly with salt while warm.  Build each tower by layering grilled eggplant, grilled zucchini, sliced tomato, sliced mozzarella, then repeating one more time.  Top with tomato bruschetta and place a long decorative toothpick through the tower.  Meanwhile, in a medium bowl, combine the mixed greens, baby arugula and shredded parmesan cheese.  Top with kosher salt, extra virgin olive oil and white wine vinegar.  Taste and adjust seasoning as desired.  On each plate, place the vegetable tower with the side salad and enjoy.