• 1 medium yellow bell pepper 
• 1 medium green zucchini 
• 2 tomatoes (should be larger in size than the zucchinis) 
• 2 eggplants (should be larger than tomatoes) 
• ½ cup (120ml) extra virgin olive oil (reserve extra for brushing the veggies) 
• 2½ tablespoons (37.5ml) balsamic vinegar  
• 1 tablespoon (15ml) parsley, chopped
• 1 tablespoon (15ml) fresh basil (chopped)  
• 1 cup (150g) crumbled goat cheese or feta 
• ¼ cup (40g) red pepper (finely diced for garnish) 
• salt and freshly ground pepper
  

Whisk together olive oil, vinegar, parsley and basil to make the dressing.  Add salt and pepper to taste. Set aside.

Slice the eggplants into ¼” (6 mm) rounds and sprinkle with salt to remove the bitterness. Let sit for 20 minutes and brush off the salt.  Slice the zucchini into ¼” (6 mm) rounds and the tomatoes into½” (13 mm) rounds.Seed and slice the yellow pepper in ½” widths.  Lightly brush all the vegetables with olive oil, then grill on a medium-high heat, turning only once until they are tender and slightly charred: 2-3 minutes per side for the eggplant and zucchini and only 30 seconds per side for the tomatoes.

Assemble by placing 1 eggplant round on the plate.  Add the tomato and crumble with goat cheese. Add 2 zucchini rounds and top with more crumbled goat cheese.  Top with the slice of yellow pepper & crumble on more goat or feta cheese. 

Add rosemary sprig to hold the stack together.  Drizzle with dressing and serve.