Looking for a healthy way to serve up Dinner Tonight? Cynthia Poe says that this is a "quick and light" vegetarian entree.
Grilled Vegetables with Fontina
1 eggplant, cut crosswise into 1/2" slices
1 onion, cut crosswise into 1/2" slices
1 bell pepper, cut into slabs
Fontina cheese, sliced
fresh minced herbs
Marinate vegetable slices in balsamic vinaigrette for 15-30 minutes. Grill each slice on a George Foreman-type grill. Turn the onions carefully to keep the slices intact. Build stacks on each plate with layers of eggplant, onion, cheese, pepper. Place a small slice of cheese on top of each stack. Heat in microwave until cheese melts. Pour reserved vinaigrette over as a sauce. Sprinkle minced herbs on top.