With the abundance of fresh vegetables, it is only fitting to have them as often as possible. Shopping early in the morning is one of my favorite things to do. No line to contend with, but most important, I get first choice at what is displayed. This recipe was created in my mind as I walked up and around the vegetables stands. Perfectly shaped and with a beautiful purple hue, eggplants were inviting me to place them in my basket. Right there and then I decided to introduce eggplant again to my teenager. The challenge was on, one that I was hoping I would win.
This dish is super easy to assemble. I choose to prepare it on the grill side of my cast iron plank. Make sure it is very hot prior to adding your onions and the eggplants. Brushing the onions as well as the eggplant will prevent sticking to the grill. Keep the slices even between 1/4 to 1/2 inch thick. In the other hand, the zucchini make sure they are sliced very thinly. A Mandoline will be helpful here if you have one. If not every grate has a slice opening and that will work as well.
Let your imagination work it’s magic while stacking your vegetables.. We liked the mozzarella slices between the red onion and the eggplant as it melted a bit.
Grilled Vegetables Stack
Amount Per Serving
Calories 108Calories from Fat 9
% Daily Value*
Vitamin A 760IU15%
Vitamin C 35.1mg43%
* Percent Daily Values are based on a 2000 calorie diet.