Atlantic Superstore

Ingredients

Instructions

1. Preheat barbecue to medium. Lighly oil grill.
2. Remove and discard leaves from bottom 2 inches (5 cm) of rosemary sprigs.
3. Trim zucchini; slice on the diagonal into 8 pieces. Core peppers. Cut each pepper into quarters, then cut each quarter in half diagonally to make 8 pieces. Cut 4 rounds of eggplant, each 1/2-inch (1 cm) thick.
4. Toss vegetables with dressing, salt and pepper. Transfer to grill. Cook zucchini for 9 minutes, peppers for 11 minutes and eggplant for 13 minutes, turning occasionally, or until tender. Let cool.
5. Using eggplant slices as the base, form four stacks, dividing vegetables evenly. Spear each stack with bare ends of rosemary sprig. Serve at room temperature.

Chef's Tips

Towers can be prepared 2 to 3 hours ahead. Let stand at room temperature, loosely covered.