Grilled Vegetable Stack

  • 25 mins total
  • 10 mins prep
  • 15 mins cook
  • serves 2 

IntroductionSkip To The Recipe

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.


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Nutrition Facts
Grilled Vegetables Stack
Amount Per Serving
Calories 108 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Sodium 19mg 1%
Potassium 1006mg 29%
Total Carbohydrates 24g 8%
Dietary Fiber 9g 36%
Sugars 14g
Protein 4g 8%
Vitamin A 15.2%
Vitamin C 42.5%
Calcium 6.6%
Iron 6.5%
* Percent Daily Values are based on a 2000 calorie diet.
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Grilled Vegetables Stack

  • 25 mins total
  • 10 mins prep
  • 15 mins cook
  • serves 2 


Original recipe yields 2 servings

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  • 1 eggplant sliced between 1/4 to 1/2 inch thick
  • 1 red onion sliced between 1/4 to 1/2 inch thick
  • 1 tomato sliced
  • 1 mozzarella di Bufala sliced
  • 1 zucchini very thinly sliced
  • olive oil
  • balsamic vinegar
  • salt
  • pepper


  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. 




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