Grilled Vegetable Stack Recipe

Time45m

Serves4

Zucchini, Eggplant, Tomatoes, Smoked Mozzarella, Pesto

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Vegetables
Wash and slice the zucchini and eggplant into 1/4-inch thick rounds. Dice the tomatoes into medium-sized pieces. Place all the vegetables into a large mixing bowl.
2
Season the Vegetables
Drizzle the olive oil over the vegetables. Sprinkle with salt and black pepper. Toss gently to coat the vegetables evenly with oil and seasoning.

3
Preheat the Grill
Preheat your grill to medium-high heat, approximately 400°F (200°C).
4
Grill the Vegetables
Place the seasoned zucchini, eggplant, and tomatoes on the grill. Grill each side for about 3-4 minutes or until grill marks appear and the vegetables are tender. Remove from the grill and set aside.

5
Layer the Stack
On a serving plate, start by placing a slice of grilled eggplant, then add a slice of smoked mozzarella cheese, followed by zucchini and a spoonful of pesto. Repeat the layering process until all ingredients are used, finishing with a layer of smoked mozzarella on top.

6
Serve the Grilled Vegetable Stack
Drizzle some extra pesto over the top of the stack and serve immediately while warm.