Grilled Zucchini and Eggplant

1 (1½ lb.) eggplant

2 tbsp. oil

½ tsp salt

½ tsp black pepper

85g grated cheese

1½ cups sun dried tomato pesto

Step 1: Preheat the grill to medium heat.

Step 2: Cut the eggplant into ½-inch slices (total 12 slices). Cut the zucchini in half crosswise. Cut each half into ¼/-inch slices (total 8 slices).

Step 3: Lay the eggplant and zucchini slices on a baking sheet. Brush on both sides with oil and season with salt and pepper.

Step 4: Grill until the vegetables are tender, but not overcooked, about 4 minutes per side for the eggplant and 3 minutes per side for the zucchini.

Step 5: In the last 30 seconds of cooking, divide the cheese evenly between the eggplant rounds. Re-close the barbecue lid and cook for additional 30 seconds, or until the cheese is melted. Lay one eggplant round on each of 4 plates. Top each with 2 tbsp. tomato pesto and divide half of the basil between the 4 portions.

Step 6: Top each with one zucchini slice. Continue stacking in this order, ending with an eggplant round and tomato pesto. Spoon any remaining tomato pesto around each stack. Serve immediately.