How to make it

  • Cut 2 1/2 thick slices lenghtwise from opposite sides of each egglplant and for another use.
  • Cut each eggplant lenthwise into 4 3/4 inch thick slices; set aside.
  • Cut red peppers in half lengthwise and discard seeds and membranes.
  • Flatten pepper halves with palm of hand; set aside.
  • cut zucchini lengthwise into 1/4 inch thick slices.
  • Coat grill rack with cooking spray; place on grill over medium hot grill 350 - 400 degrees.
  • Brush eggplant, red pepper, and zucchini with about one-third of dressing.
  • Place red pepper and zucchini on rack; grill covered 6 minutes.
  • Turn vegetables and baste with half of remaining dressing. Add eggplant to grill rack; grill covered 10 minutes turning once and basting often with remaining dressing.
  • Arrange pepper halves and zucchini slices evenly over 4 eggplant slices; sprinkle with pepperoncini pepper. Place 1 slice of cheese over each serving.
  • Top with remaining eggplant slices.
  • Grill 2 additional minutes or until cheese melts.
  • Serve immediately.

Reviews & Comments 3

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    " It was excellent "
    herby ate it and said...
    Actually, I love eggplant!
    Was this review helpful? Yes Flag
    " It was excellent "
    bluewaterandsand ate it and said...
    Our ggplants are really putting out in our garden, this year. So I wiil try this fantastic recipe!
    Was this review helpful? Yes Flag
    " It was excellent "
    mjcmcook ate it and said...
    I am going to pass on this delicious recipe to my niece who has a great garden with LOTS of eggplant!
    I think she and her husband and family of 5 children will like it!
    Thanks for sharing!
    .....mjcmcook...."5" FORKS....!!!!!
    Was this review helpful? Yes Flag

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