Tomatoes are coming!

So right now our tomatoes are in full force. I think I have about 30 or so that are ready to eat. So I am rolling up my sleeves and pulling out all of my tomatoe recipes. So here is another family favorite.

Grilled Eggplant, Tomato and Feta Stacks

3 tbsp red wine vinegar
2 tsp minced fresh rosemary leaves
salt and freshly ground black paper
1/4 cup plus 2 tbsp extra-virgin olive oil
1 medium eggplant (1 pound)
2 medium tomatoes (3/4 pound)
1/4 pound feta cheese, crumbled

Prepare the grill so that the temperature is hot.

Whisk together the vinegar, rosemary, and salt and pepper, to taste. Slowly whisk in the olive oil.

Peel the eggplant and cut crosswise into 1/3-inch slices (12 slices total). Cut the tomatoes crosswide into 1/3-inch slices (8 slices total). Place the vegetables on a tray and brush generously with the dressing.

Grill the eggplant until just cooked through, 2 to 3 minutes per side, brushing with more of the dressing.

Arrange 4 stacks of vegetables, start with the eggplant, add a slice of tomato, then add some crumbled cheese. Repeat.n Drizzle with more of the dressing. Enjoy!

On the