GrillingSmall Plates

By Leah Riley | June 2, 2011

Photographer: Leah Riley

Since eggplant season is coming up, I decided to splurge and buy some beauteous nightshades and use some of my favorite summer cheese, fresh mozzarella.

The combination of grilled vegetables and cheese is one that never fails to wow whether you’re grilling this up just for yourself or bring a dish to a barbecue. Besides being a tasty appetizer, this dish is also very healthy. The best part is that it takes no time at all! You’ll have time to spare to do other fun summer activities like pool parties and beach time.

Grilled Eggplant and Pepper Napoleon and Quesadilla Recipes

Servings: 4


  • 2 whole eggplants, cut into 2-inch thick pieces
  • 1 red bell pepper, cut into 2-inch thick pieces
  • 8 oz fresh mozzarella
  • Olive oil, to taste
  • Balsamic vinegar, to taste
  • Sea salt, to taste
  • Garlic Powder, to taste


To Make Grilled Eggplant and Pepper Napoleon:

Slice the eggplant and pepper into manageable chunks (about 2 x 4 inches). Grill each piece making sure to grill until browned or blackened for no more than 5 minutes. Slice the mozzarella and layer each piece on top of one another, then drizzle with olive oil and balsamic vinegar. Sprinkle with garlic powder and sea salt to taste.

To Make Quesadilla:

A quesadilla is such an easy concoction, just take the ingredients from your leftover napoleon and grill it all up in a tortilla for 1-2 minutes or until melted perfection.

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