Monday, July 16, 2012

Grilled Vegetable Stackers

This dish is amazing.  It's fresh - made with vegetables and basil you can get at the farmers' market or from your own garden*.  It's simple - just balsamic vinegar and a little seasoning.  It's healthy - no oil needed. 

And, not to brag (much), doesn't it even look a little bit gourmet?

You can certainly get creative with different veggies but whatever you do, do not leave out the fresh basil leaves.  That is what absolutely makes this dish pop!

*I did add some jarred roasted red peppers because I had some in the fridge that I needed to use up.  They weren't from the garden but I highly recommend using them!  Next time, however, I'll just grill my own peppers using this technique.

Serve these with a side of cooked grains - such as Israeli couscous or quinoa - and steamed green beans or sauteed kale.

Grilled Vegetable Stackers
(printable recipe)


1 eggplant, cut into 1/2-inch slices
1 zucchini, cut into 1/2-inch slices or strips
2 large tomatoes, cut into thick slices
1/4 cup balsamic vinegar, plus extra for drizzling (if needed)
1 tbsp. pizza seasoning (mine is a blend of onion, bell peppers, fennel, oregano, garlic, basil, chili peppers, parsley, thyme, marjoram, celery flakes) or sub Italian Seasoning with some garlic powder and onion powder
1 roasted red pepper (packed in water, not in oil), sliced
Fresh basil leaves


1. Place the eggplant and zucchini slices in a large flat container with a lid.  Pour balsamic vinegar over vegetables and sprinkle with pizza seasoning.  Stir and flip slices until everything is evenly covered.  Place lid on container and refrigerate for at least 1 hour.

2. Preheat your grill.  (We use a gas grill so it heats up pretty quickly.  If you use charcoal it will obviously take longer to get it fired up and ready to cook.)  Stack and wrap tomato slices in foil.

3. When the grill is ready, place eggplant and zucchini slices on grill grates along with the tomato packet.  Grill for 10 minutes over direct medium heat, turning veggies and tomatoes once.

4. Now it's time to stack everything up!  How you do it is up to you.  I made three 3 stacks and they were all layered differently.  Just be sure to get all your veggies, along with the basil.  If you want to drizzle a little extra balsamic on top go ahead - but I didn't think it needed it.  Serve immediately.

Makes 2 servings.

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