Dinner Tonight: Grilled Vegetables with Fontina


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

Balsamic vinaigrette

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.