Broiled Vegetable Towers
A variant on Roasted Portobello and Polenta Towers, these Broiled Vegetable Towers included garlicy slices of eggplant, potato, tomato, and red onion topped with goat cheese and basil.
I parboiled the potatoes then finished them under the grill with the other vegetables. They took the place of the polenta in the original recipe. The thick veggie slices were brushed with a flavorful mixture of olive oil, balsamic vinegar, minced garlic, and chopped basil and cooked under the broiler for about 5 minutes on each side.
Served with a cheesy tomato pasta sauce, these juicy vegetable towers were simply outstanding.