The garden flavors are as fresh as the colors in these grilled vegetable stacks.

Prep: 30 minutes   Grill: 12 minutes

1 lb. eggplant, cut into twelve 1/4-inch-thick slices
2 medium red onions, cut into twelve 1/4-inch-thick slices
2 Tbsp. olive oil
1/4 tsp. kosher salt
1/4 tsp. ground black pepper
1 8-oz. round Cowgirl Creamery Mt. Tam cheese* or brie, cut horizontally into 6 slices
1 large red heirloom tomato, cut into six 1/4-inch-thick slices
1 large yellow heirloom tomato, cut into six 1/4-inch-thick slices
Basil Vinaigrette (see recipe, below)
Basil leaves

1. Brush both sides of the eggplant and onion slices with olive oil and season with salt and pepper. Grill onions on a rack of an uncovered grill directly over medium coals for 6 minutes. Turn onions. Add eggplant and grill 3 minutes. Turn eggplant over and continue grilling the eggplant and onions 3 minutes more or until vegetables are tender and lightly browned. Lay a slice of cheese on top of 6 of the eggplant slices for the last minute of grilling, so the cheese begins to melt.

2. To assemble: Place a slice of eggplant (without cheese) in the center of each of 6 plates. Top each with a slice of red tomato, a slice of yellow tomato, an onion slice, and a slice of eggplant (cheese facing up). Top each “sandwich” with another onion slice. Drizzle with about 2 tablespoons of Basil Vinaigrette, garnish with a basil leaf, and serve. Makes 6 servings.

*NOTE: Copia uses Mt. Tam, a firm yet buttery cheese with an earthy flavor, for this dish. It is produced by Cowgirl Creamery in Northern California and is available at specialty-cheese counters and stores or at cowgirlcreamery.com. Brie also works well for this recipe.

BASIL VINAIGRETTE: In a food processor, combine 1/2 cup packed basil leaves, 1/4 cup white wine vinegar, 1 1/2 teaspoons sugar, 1/8 teaspoon kosher salt, and 1/8 teaspoon ground black pepper. With the motor running, slowly drizzle in 1/2 cup olive oil. Taste and adjust seasonings, if desired.

Per serving: 320 cal., 27 g total fat (9 g sat. fat), 38 mg chol., 320 mg sodium, 11 g carbo., 3 g dietary fiber, 10 g protein.