Eggplant and Halloumi Stacks

Directions:

1. Strip leaves from rosemary and finely chop. 
2. Reserve 1 teaspoon and add the remaining rosemary in a bowl. 
3. Mince the garlic and toss in with the rosemary then pour in about ½ cup of the olive oil; set aside.
4. In another medium bowl, combine the olives and feta. 
5. Use a microplane or other fine grater and grate the lemon zest into the bowl. 
6. Squeeze in about 1 tablespoon of lemon juice, add the reserved teaspoon of rosemary, and stir to combine. 
7. Set aside in the refrigerator until ready to serve.
8. Preheat grill to medium-high heat. 
9. Clean cooking grid with grill brush and coat with olive oil.
10. Brush both sides of the eggplant, tomato, and halloumi slices with the rosemary-garlic oil. 
11. Season the eggplant and tomatoes with salt and pepper.
12. Grill the eggplant for 3 to 4 minutes per side - they should be golden-brown with nice grill mark and the interior should be soft and gray-ish and no longer white. 
13. Grill the tomatoes for 1 to 2 minutes per side and the halloumi for 45 to 60 seconds per side or until marked and soft.
14. For serving, stack it all up and top with the olive-feta salad.