Description
A vibrant and healthy dish featuring layers of smoky grilled vegetables, creamy avocado, and optional goat cheese. Perfect as a light dinner, party centerpiece, or meat-free alternative.
Ingredients
Scale
- 2 medium zucchini, sliced into 1/4-inch rounds
- 1 medium eggplant, sliced into 1/4-inch rounds
- 2 bell peppers (red, yellow, or orange), sliced into strips
- 1 avocado, sliced into thin rounds
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 2 tablespoons balsamic glaze
- 2 tablespoons fresh herbs (basil or parsley), chopped
- Optional: 1/4 cup goat cheese, crumbled
- Optional: Crushed nuts or seeds for garnish
Instructions
- Slice the zucchini, eggplant, and bell peppers into 1/4-inch rounds or strips. Brush both sides with olive oil and season with salt and pepper.
- Heat your grill or grill pan to medium-high. Grill the veggies for about 3-4 minutes per side, or until tender with grill marks. Remove and set aside to cool slightly.
- Slice the avocado into thin rounds and sprinkle with a pinch of salt. Be gentle to avoid breaking the slices.
- Start with a slice of eggplant as the base, followed by zucchini, bell pepper, goat cheese (if using), and avocado. Repeat layers until you’ve built a stack about 4-5 inches tall.
- Drizzle balsamic glaze over the stack and sprinkle with fresh herbs. Add crushed nuts or seeds for extra texture if desired.
Notes
For a vegan version, skip the goat cheese and use hummus or dairy-free cream cheese. To prevent tipping, use toothpicks or skewers to secure the layers.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stack
- Calories: 220
- Sugar: 8
- Sodium: 150
- Fat: 15
- Saturated Fat: 3
- Carbohydrates: 18
- Fiber: 7
- Protein: 4
Keywords: grilled vegetables, veggie stacks, healthy dinner, vegetarian recipe, summer recipe