Grilled Tomato & Zucchini Stacks

CL at Quick Slow Food made these Grilled Tomato & Zucchini Stacks and they caught my eye as a nice simple but tasty veggie for August. I don't have a barbecue, so I made them under the broiler which worked reasonably well.

2 servings
30 minutes - 15 minutes prep time

1 large zucchini
2 medium tomatoes
extra-virgin olive oil
balsamic vinegar
salt & pepper
1/4 cup grated sharp cheese - Parmesan is ideal, but cheddar would be good too

Preheat broiler and make sure the rack is in the right position.

Wash and slice the zucchini about 1/4" thick, and brush the slices with a mixture of olive oil and vinegar, and grind over a little salt and pepper. Put them in a baking tray and broil until lightly browned. Turn them over and broil the other side.

Meanwhile slice the tomatoes perhaps a little thicker. When the zucchini comes out of the oven, remove them to a plate and put the tomatoes in the pan to be broiled. Brush them with a little oil and vinegar. Broil until softened, just a minute or two.

Stack the veggies - I did them right on the dinner plates - in alternating layers of zucchini, tomato and grated cheese. Pop them back under the broiler until they are hot through and the cheese bubbles; again just a minute or two. Serve at once.

Thank you CL! They were delightful.