Grilled Vegetables Stack
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Unrated
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Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
25 mins
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Servings
2
-
Calories
108 kcal
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Course
Dinner
-
Cuisine
American, Vegetarian
Grilled Vegetables Stack
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Bring something special to the table with this well-loved recipe.
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Ingredients
- 1 eggplant 1 eggplant sliced between 1/4 to 1/2 inch thick
- 1 red onion 1 red onion sliced between 1/4 to 1/2 inch thick
- 1 tomato 1 tomato sliced
- 1 mozzarella di Bufala 1 mozzarella di Bufala sliced
- 1 zucchini 1 zucchini very thinly sliced
- olive oil olive oil
- balsamic vinegar balsamic vinegar
- salt salt
- pepper pepper
Instructions
- Place a grill pan over high heat on your stove.
- Brush olive oil all over the onions and the eggplant and the red onions. Season with salt and pepper.
- Once the grill is hot add the slices of eggplant and red onion and grill for about 5 minutes each side. Brush more oil if it gets a bit dry and turn once over again.
- Place 5 to 6 slices of shaved zucchini on the place. Drizzle with a very small amount of olive oil and sprinkle salt and pepper.
- Top it with one slice of tomato and start layering the eggplant, mozzarella, red onion, mozzarella, eggplant.
- Sprinkle salt and pepper all over the stack of vegetables. Drizzle olive oil and balsamic vinegar.
Nutrition Information
Show Details
Calories
108kcal
(5%)
Carbohydrates
24g
(8%)
Protein
4g
(8%)
Fat
1g
(2%)
Sodium
19mg
(1%)
Potassium
1006mg
(29%)
Fiber
9g
(36%)
Sugar
14g
(28%)
Vitamin A
760IU
(15%)
Vitamin C
35.1mg
(39%)
Calcium
66mg
(7%)
Iron
1.2mg
(7%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 108 kcal
% Daily Value*
| Calories | 108kcal | 5% |
| Carbohydrates | 24g | 8% |
| Protein | 4g | 8% |
| Fat | 1g | 2% |
| Sodium | 19mg | 1% |
| Potassium | 1006mg | 21% |
| Fiber | 9g | 36% |
| Sugar | 14g | 28% |
| Vitamin A | 760IU | 15% |
| Vitamin C | 35.1mg | 39% |
| Calcium | 66mg | 7% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
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