Grilled Veggie Stacks

Finding vegetables with similar diameters will take the presentation of this dish to a new level. They are so simple to make and so versatile you can serve them at any time. For a more casual presentation, you can just cut the veggies into chunks or sticks and skip the stacking.

Ingredients

Grilled Veggie Stacks

1 eggplant, sliced into 1/2-inch rounds
1 large zucchini, sliced into 1/2-inch rounds
salt, for sprinkling
2 red bell peppers, seeds removed and cut into quarters
2 large red onions, cut into 1/2-inch rounds
2 tablespoons Tuscanini Olive Oil
1 teaspoon salt
1 teaspoon black pepper
2 cloves crushed garlic or 2 cubes Gefen Frozen Garlic
1 cube Gefen Frozen Parsley

Explore

aubergines BBQ easy prep grill grilled vegetables grilled veggies purple onions quick-and-easy Shaindel Steinberg squash summer zucchinis

Explore

aubergines BBQ easy prep grill grilled vegetables grilled veggies purple onions quick-and-easy Shaindel Steinberg squash summer zucchinis

Grilled Veggie Stacks

Name: Grilled Veggie Stacks
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 8
Ingredients: 1 eggplant, sliced into 1/2-inch rounds; 1 large zucchini, sliced into 1/2-inch rounds; salt, for sprinkling; 2 red bell peppers, seeds removed and cut into quarters; 2 large red onions, cut into 1/2-inch rounds; 2 tablespoons Tuscanini Olive Oil; 1 teaspoon salt; 1 teaspoon black pepper; 2 cloves crushed garlic or 2 cubes Gefen Frozen Garlic; 1 cube Gefen Frozen Parsley; 1 tablespoon Tuscanini Balsamic Vinegar

Shaindel Steinberg

Voice of Lakewood

Recipe Description:

Ingredients

Grilled Veggie Stacks

1 eggplant, sliced into 1/2-inch rounds
1 large zucchini, sliced into 1/2-inch rounds
salt, for sprinkling
2 red bell peppers, seeds removed and cut into quarters
2 large red onions, cut into 1/2-inch rounds
2 tablespoons Tuscanini Olive Oil
1 teaspoon salt
1 teaspoon black pepper
2 cloves crushed garlic or 2 cubes Gefen Frozen Garlic
1 cube Gefen Frozen Parsley

Drizzle

2 tablespoons Tuscanini Olive Oil
1 tablespoon Tuscanini Balsamic Vinegar

Directions

Step 1

Place eggplant and zucchini slices on paper towel and sprinkle with a thin layer of salt on both sides. Wait 20 to 30 minutes and dab dry on both sides with a clean paper towel to remove moisture.
In a small bowl, mix together olive oil, salt, pepper, garlic and parsley. Place all vegetables onto a baking tray and brush oil mixture on both sides. Allow to marinate at least 30 minutes.
Preheat grill to medium-low (about 350 degrees Fahrenheit). Brush grates with oil or spray with cooking spray special for the grill.
Place veggies on grill for about five minutes per side, until they have nice grill marks and are tender. To form stacks, start with largest veggie and make a tower using each vegetable in every stack.
Right before serving, mix together olive oil and balsamic vinegar and drizzle over veggie stacks.

Courses

Popular

Popular Sources

Occasions

Everyday

Community

Cooking Shows

Kitchen Academy

Family & Kids

Travel & Trends

Challenges and Competitions

Cooking & Hosting

Home & Lifestyle

Torah & Halacha

Grilled Veggie Stacks

Directions

About:

Suggested Recipes

Italian Grilled Vegetables

Grilled Vegetables with Balsamic Vinegar

Grilled Veggie Florets

Balsamic Grilled Veggies

Marinated “Grilled” Vegetables

Italian Eggplant Stacks

Stacked Portobello and Chicken Burger

Red Eggplant Stacks

Explore

Tell Us How It Went: Share Your Experience

0 Comments

Your comment will be posted in a moment...

Grilled Veggie Stacks

Recipe Description:

Ingredients

Grilled Veggie Stacks

Drizzle

Directions

Step 1

Step 2 - About: