Today we are going to show you how to make a Grilled Veggie Stacks.
Grilled veggies are so delicious. I love to hit the farmers market and my own garden to get the fresh vegetables for these.
These veggie stacks go great with grilled steaks and burgers. Actually They go great with just about any grilled meal. Feel free to experiment a bit with the veggies.
Enjoy!
Grilled Veggie Stacks
2 whole eggplants, sliced into 1/4″ rounds
1 pinch salt
1 whole yellow squash, sliced into 1/4″ rounds
1 whole zucchini, sliced into 1/4″ rounds
2 whole tomatoes, sliced into 1/2″ rounds
1/2 cup extra virgin olive oil, plus additional for brushing vegetables
2 1/2 tbsp red wine vinegar
1 tbsp fresh parsley, coarsely chopped
1 tbsp fresh basil, coarsely chopped
1 pinch black pepper
1/4 cup diced red pepper
Sprinkle the eggplants with salt and layer in a colander. Weigh the eggplant down with a plate and set aside to drain for 20 minutes. Brush salt off the eggplant and pat dry with a paper towel.
Setup your gas or charcoal grill for medium-high heat. Lightly brush all the veggies with some olive oil. Place them on the grill directly over the heat, turning once until tender and slightly charred. It will be about 30 seconds per side for tomatoes, 2 – 3 minutes per side for eggplant, squash, and zucchini.
Whisk together the olive oil, red wine vinegar, parsley, and basil in a mixing bowl. Season to taste with salt and pepper. To assemble the veggie stacks, place 1 eggplant slice on a plate, then top with a tomato slice, a second eggplant slice, a squash slice, and a zucchini slice. Repeat process until you have used up all the veggies. Drizzle the stacks with the dressing and top with the diced red peppers.
Servings: 8