Grilled Vegetables Stack
Ingredients
- 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
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.
Nutrition
Calories: 108kcal | Carbohydrates: 24g | Protein: 4g | Fat: 1g | Sodium: 19mg | Potassium: 1006mg | Fiber: 9g | Sugar: 14g | Vitamin A: 760IU | Vitamin C: 35.1mg | Calcium: 66mg | Iron: 1.2mg
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.