Grilled Vegetables Stack

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  • Prep Time

    10 mins

  • Cook Time

    15 mins

  • Total Time

    25 mins

  • Servings

    2

  • Calories

    108 kcal

  • Course

    Dinner

  • Cuisine

    American, Vegetarian

Grilled Vegetables Stack

Bring something special to the table with this well-loved recipe.

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Ingredients

Servings
  • 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
  • black pepper pepper

Instructions

  1. Place a grill pan over high heat on your stove.
  2. Brush olive oil all over the onions and the eggplant and the red onions. Season with salt and pepper.
  3. 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.
  4. 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.
  5. Top it with one slice of tomato and start layering the eggplant, mozzarella, red onion, mozzarella, eggplant.
  6. 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 (21%) 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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