Grilled Zucchini and Eggplant Stacks

Grilled Zucchini and Eggplant Stacks Grilled Zucchini and Eggplant Stacks An elegant presentation of layered vegetables that is simple to make.
An elegant presentation of layered vegetables that is simple to make.
  • 10 min prep
  • 430 calories
  • $1.70
  • Gluten Free
  • Vegetarian

Ingredients


Makes: 6 servings
  • 2 medium tomatoes, each sliced into 6 rounds
  • 2 Tbsp (30 ml) Pesto, prepared
  • 2 green zucchinis, each cut into 6 thick rounds
  • 1 small eggplant, cut into 6 thick rounds
  • 2 Tbsp (30 ml) Greek Dressing, or your choice
  • 1 C (250 ml) light cream cheese
  • 2-3 Tbsp (30 à 45 ml) Lemon Dilly Dip

Preparation


 
  • Spread tomato slices with Pesto and set aside.
  • Brush zucchini and eggplant with Greek Dressing.
  • Grill zucchini and eggplant on the barbecue over medium-high heat for 2–3 minutes per side until lightly charred.
  • Blend cream cheese with Lemon Dilly Dip. Place warm eggplant slices on plates and spread with a little cream cheese mixture. Top with a slice of zucchini, then more cream cheese. Cover with a slice of tomato and continue layering one more time. Great warm or at room temperature.
Nutritional Serving Size
Calories 430
Fat 42 g
Saturated Fat 9 g
Transfat 0 g
Cholesterol 30 mg
Sodium 250 mg
Carbohydrates 11 g
Fibre 4 g
Sugar 3 g
Protein 5 g

Shop this recipe...

Cruet
$8.95
Greek Dressing Mix
$11.50
Pesto Sauce Mix
$9.50
Lemon Dilly Dip Mix
$8.95