Veggie Stack with Basil
Veggie Stack with Basil Prep: 20 minutes; Marinate: 20 minutes; Cook: 8 minutes. 1/2 cup red wine vinegar 2 tablespoons honey 1 tablespoon finely chopped garlic 2 tablespoons olive oil, plus more for brushing grill 1/4 teaspoon salt 1/4 teaspoon pepper 1 (10-ounce) eggplant, cut crosswise into 12 (1/4-inch-thick) slices 1 (5-ounce) yellow squash, cut crosswise into 8 (1/4-inch-thick) slices 1 (5-ounce) zucchini, cut crosswise into 8 (1/4-inch-thick) slices 3/4 cup uncooked couscous 1 small red onion, cut into 4 (1/4-inch-thick) rings 1 vine-ripened tomato, cut crosswise into 4 slices 1/2 cup (2 ounces) shredded part-skim mozzarella, divided 1/4 cup chopped fresh basil, plus additional leaves for garnish Preparation 1. Whisk together first 6 ingredients. Reserve 1/4 of vinaigrette. Add eggplant, squash, and zucchini. Let stand 20 minutes. 2. Bring 1 cup water to a...