Skip Nav
Cooking Basics
Stop Wasting Fruit With This Simple Tip
Original Recipes
The Best Method to Grill Skinless, Boneless Chicken Breasts
Food Video
Try Not to Burst From Happiness at the Sight of Bubble Ice Cream Cones

Layered Side: Grilled Vegetable Stacks


Presentation can make a huge difference when it comes to serving a dish and elevating it to the next level. Instead of throwing all of the grilled vegetables onto a single serving plate, individually plate the vegetables into neat, fashionable stacks. Since nobody wants to eat anything that looks ugly, take the time and make your dishes look gorgeous. These vegetable stacks make a beautiful alternative to salad when paired next to grilled meat, pork, or even grilled cheese. To make this simple, yet beautiful side,



Grilled Vegetable Stacks
From Saveur magazine
Image Source

2 medium eggplants
Salt
1 medium yellow squash
1 medium zucchini
2 medium tomatoes
1⁄2 cup extra-virgin olive oil, plus additional for brushing vegetables
2 1⁄2 tbsp. red wine vinegar
1 tbsp. coarsely chopped fresh parsley
1 tbsp. coarsely chopped fresh basil
Freshly ground black pepper
1⁄4 cup diced red bell pepper (or hot chile, such as serrano)

  1. Slice eggplants into 1⁄4"-thick rounds, sprinkle with salt, and layer in a colander. Weigh down with a plate and set aside to drain for 20 minutes. Brush salt off eggplant.
  2. Preheat a gas or charcoal grill or place a stove-top grill pan over medium-high heat.
  3. Slice squash and zucchini into 1⁄4"-thick rounds and slice tomatoes into 1⁄2"-thick rounds.
  4. Lightly brush all vegetables with olive oil, then grill, turning once, until tender and slightly charred, about 30 seconds per side for tomatoes, 2–3 minutes per side for eggplant, squash, and zucchini.
  5. Whisk together 1⁄2 cup olive oil, vinegar, parsley, and basil in a mixing bowl. Season with salt and pepper.
  6. To assemble, place 1 eggplant round on a plate and stack on top a tomato round, a second eggplant round, and squash and zucchini rounds. Drizzle with dressing and top with diced red pepper.

Serves 8.

Around The Web
Join The Conversation
lexichloe lexichloe 8 years
Very pretty! I'm not a big eggplant eater, but I'd add mushrooms to the mix.
lolany lolany 8 years
Even better with a slice or two of good goatcheese added to the stack - served at room temp, makes great appetizer!
DIORME DIORME 8 years
looks yummy!!
DIORME DIORME 8 years
looks yummy!!
MumblesGrrl MumblesGrrl 8 years
feel free to show up on my doorstwp with the makings in hand!! I would give up meat for veggie dishes that look like this.
beingtazim beingtazim 8 years
looks great! Very appetizing.
Giasbash6260 Giasbash6260 8 years
holy moly! all my fav. foods in one recipe! YUMMY! tomorrows dinner for sure!
celebrity_soup celebrity_soup 8 years
this reminds me of the dish Ratatouile!Both similar and tasty
celebrity_soup celebrity_soup 8 years
this reminds me of the dish Ratatouile! Both similar and tasty
ALSW ALSW 8 years
Looks pretty, but I like that it's pretty healthy as well. Might be a good thing to do for dinner one night this week.
What Is White Asparagus? (And Why Is it Different from Green and Purple?)
Easy Grilled Chicken Breast Recipe
Grilled Veggie Recipes
Recipes With Prosciutto
Low-Calorie Cocktail Recipe
Tostada Recipes
Miso Mustard Steak Sauce

POPSUGAR, the #1 independent media and technology company for women. Where more than 75 million women go for original, inspirational content that feeds their passions and interests.

From Our Partners
Latest Food
X