Grilled Vegetable Stack is one of those simple dishes that look elegant without requiring much work.
Smoky grilled vegetables, juicy tomatoes, creamy mozzarella, and a touch of balsamic come together in a fresh, colorful side dish that is just as lovely for a casual lunch as it is for company. If you are searching for more vegetable recipes, check out Tian of Vegetables or Eggplant Gratin.
Recipe Overview: Grilled Vegetable Stack
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: 2 people
- Cook Method: Grilled and assembled
- Flavor & Texture: Smoky, tender vegetables layered with creamy mozzarella, juicy tomato, and a bright touch of balsamic
- Difficulty: Easy. The vegetables are quickly grilled, then layered with fresh ingredients for a simple but elegant presentation
- Why this Recipe? This colorful vegetable stack is fresh, light, and full of flavor. It works beautifully as a side dish, appetizer, or light lunch, and the combination of warm grilled vegetables and creamy mozzarella makes every bite delicious.
Perfectly shaped and with that beautiful deep-purple color, the eggplants at the market were impossible for me to resist. Right then, I decided it was time to introduce eggplant to my teenager again. The challenge was on, and I was determined to win this one.
Those layers of eggplant, tomato, and mozzarella always remind me of my easy eggplant parmigiana with mozzarella, although this grilled version is much lighter.
In this Article
A Note From Giangi
Key Ingredients
Eggplant – Choose a firm eggplant with smooth, shiny skin. Slice it evenly, about 1/4 to 1/2 inch thick, so it grills evenly and holds its shape in the stack.
Red onion – Grilling softens the onion and brings out its natural sweetness while adding a little smoky flavor.
Tomato – Adds freshness, juiciness, and a bright layer of flavor between the grilled vegetables.
Mozzarella di Bufala – Creamy, delicate, and perfect between the warm vegetables. It softens slightly from the heat and gives the stack a lovely richness. If you enjoy this Italian cheese, my Mozzarella Marinated with Tomato and Arugula is another fresh and easy way to enjoy it.
Zucchini – Slice it very thinly, preferably with a mandoline. It adds freshness and a tender bite without overpowering the other vegetables.
Olive oil – Used to brush the eggplant and onions before grilling and to finish the stack. It also helps prevent sticking and encourages beautiful browning.
Balsamic vinegar – A small drizzle at the end adds sweetness and acidity, tying all the flavors together.
Salt and pepper – Simple seasoning is all these fresh vegetables need to let their natural flavors shine.
How to Make Grilled Vegetable Stack
Step 1: Preheat your grill or grill pan over medium-high heat.
Step 2: Brush the eggplant and red onion slices lightly with olive oil and season with salt and pepper.
Step 3: Grill the vegetables until tender and nicely marked, turning once so both sides cook evenly.
Step 4: Thinly slice the zucchini, tomato, and mozzarella while the grilled vegetables are still warm.
Step 5: Build the stacks by layering eggplant, tomato, mozzarella, zucchini, and red onion.
Step 6: Drizzle with a little olive oil and balsamic vinegar, then season with additional salt and pepper if needed.
Step 7: Serve immediately while the vegetables are still warm and the mozzarella is beginning to soften.
Giangi’s Pro Tips
Slice the vegetables evenly, so they cook at the same rate and stack neatly.
Do not over-oil the vegetables. A light brushing is enough to prevent sticking and help create those beautiful grill marks.
Let the grill get properly hot before adding the vegetables. This gives you better caramelization and keeps them from becoming soggy.
Use mozzarella di bufala if you can find it. Its creamy texture works beautifully with the warm grilled vegetables.
Assemble the stacks while the vegetables are still warm so the mozzarella softens slightly.
Add the balsamic vinegar at the end. A little goes a long way and keeps the vegetables from becoming too wet.
What to Serve with Grilled Vegetable Stack
This grilled vegetable stack is wonderful alongside simple grilled or roasted meats. I especially like it with grilled chicken, lamb chops, or pan-seared New York steak with whiskey cream.
For something lighter, pair it with salmon with beurre maître d’hôtel or a simple green salad.
It also makes a lovely light lunch on its own with a slice of crusty bread and a little extra balsamic vinegar.
Storing and Reheating
Store: Store any leftovers in an airtight container in the refrigerator for up to 2 days. If possible, keep the grilled vegetables and mozzarella separate so everything stays as fresh as possible.
Reheat: Warm the grilled vegetables in a skillet or 325°F oven for a few minutes, then add the mozzarella after heating so it does not become too soft.
You can also enjoy the vegetable stack cold or at room temperature, which makes it perfect for an easy lunch the next day.
Grilled Vegetable Stack FAQs
Can I make the grilled vegetable stack ahead of time?
You can grill the vegetables a few hours ahead and keep them covered in the refrigerator. Assemble the stacks shortly before serving for the best texture.
What is the best eggplant to use?
Choose a firm eggplant with smooth, shiny skin and no soft spots. Smaller eggplants are often less bitter and have fewer seeds.
Do I need to peel the eggplant?
For this recipe you do not. The skin helps the slices hold their shape on the grill and adds beautiful color to the finished dish.
Can I use regular mozzarella instead of mozzarella di bufala?
Yes. Fresh mozzarella works well, although mozzarella di bufala has a creamier texture and richer flavor.
Can I cook this without an outdoor grill?
Absolutely. A grill pan or cast-iron griddle works beautifully indoors.
More Vegetable Recipes You Will Love
If you tried this Grilled Vegetables Stack or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below.
Grilled Vegetables Stack
Ingredients
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.
Notes
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Dinners, Vegetables
- Cuisine: American
- Type: Under 45 minutes
Did you make this?
Leave a comment below and tag @giangiskitchen on Instagram
Giangi Townsend
When you want to have fun in the kitchen and want something fun and delicious, this recipe is for you.