Combine vinaigrette ingredients in a screw-top jar. Cover and shake well. Add salt and pepper to taste. Divide in half and set one half aside.
Preheat barbecue to medium.
Brush tomato and eggplant slices with half the vinaigrette and place on grill.
Cook uncovered until tomatoes have grill marks but are still firm (about 3 minutes per side).
Cook eggplant until golden (about 4 minutes per side). Remove from grill and salt and pepper.
For each serving, layer 1 slice of eggplant, 1 basil leaf, 1 slice of Bocconcini, another basil leaf, and 1 tomato slice and top with a second slice of Bocconcini.
Drizzle each stack with remaining vinaigrette.
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.
© Société des alcools du Québec, 2007
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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