Fresh Grilled Vegetable Stack

Print Recipe
Grilled Veggie Stack

A few seconds on the grill brings out the dramatic color and flavor of vegetables. Simply season, grill, stack and dress for a show-stopping presentation. For a complete meal, serve with Caesar salad and fresh ciabatta bread.


Vegetable Stack
1 sm eggplant, ends trimmed
1 ea red, yellow bell peppers, de-seeded
1 heirloom tomato
1 starburst squash*
4 sm Portobello mushrooms
1/4 c extra virgin olive oil
1 t kosher or sea salt
1/2 t fresh ground black pepper

1/3 c extra virgin olive oil
2 T fresh lemon juice
2 1/2 T white balsamic vinegar**
1/2 t salt
1 t sugar
1/2 t fresh ground black pepper
1/2 T each fresh basil and thyme, chopped

1 bunch spinach
1 lg ball fresh mozzarella
fresh radish sprouts, or other sprouts


Vegetable Stack
Cut eggplant, and tomato into 1/2” rounds. Cut peppers into four sections, lengthwise and lay flat. Cut starburst squash into 1/4” rounds. Remove stems and gills from mushrooms. Lightly brush vegetables with oil. Season with salt and pepper. Over med-high heat, grill peppers and squash until tender crisp. Grill mushrooms and eggplant until softened, and tomato until just warmed through. Keep warm until ready to assemble.
* Zucchini or yellow squash can serve as a substitute for starburst squash.

Combine lemon juice, vinegar and seasonings in mixing bowl. Slowly whisk in olive oil until slightly thickened. Add herbs, taste and adjust seasonings.
** Dark balsamic vinegar can be substituted, but will darken vegetables.

Slice fresh mozzarella into four rounds. Clean and de-stem spinach. Toss spinach with enough dressing to coat very lightly. Divide among four plates and assemble as follows or as desired: mushrooms, tomatoes, eggplant, fresh mozzarella, peppers, squash and sprouts. Spoon dressing over entire stack and serve immediately.

Pair with a clean, crisp northern Italian white such as a Gavi or Soave.