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Grilled Vegetables Stack

Course Main Course, Vegetables
Cuisine American
Keyword gluten free, vegetables, vegetarian
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2
Calories 108 kcal


  • 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
  • pepper 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. 

Nutrition Facts
Grilled Vegetables Stack
Amount Per Serving
Calories 108 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 19mg1%
Potassium 1006mg29%
Carbohydrates 24g8%
Fiber 9g38%
Sugar 14g16%
Protein 4g8%
Vitamin A 760IU15%
Vitamin C 35.1mg43%
Calcium 66mg7%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.