HomeRecipesGrilled Zucchini and Eggplant Stacks
Grilled Zucchini and Eggplant Stacks
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An elegant presentation of layered vegetables that is simple to make.


Ingredients
2
medium tomatoes, each sliced into 6 rounds
2 tbsp
Pesto Sauce, prepared
2
green zucchinis, each cut into 6 thick rounds
1
small eggplant, cut into 6 thick rounds
2 tbsp
Greek Dressing, or your choice
1 cup
light cream cheese
2 - 3 tbsp
Lemon Dilly Dip

Epicure is committed to offering premium food products that encourage healthy eating and culinary exploration. Our range includes spices, seasonings, meal kits, and cookware for easy and nutritious home cooking. As part of our value proposition, we prioritize ethical sourcing and sustainability while also providing gluten-free and allergen-friendly options.

This product is:

Gluten Free
Non-GMO project verified
Nut free (includes coconut)

KNOW MORE ABOUT ALLERGENS →

Preparation
  1. Spread tomato slices with Pesto Sauce and set aside.
  2. Brush zucchini and eggplant with Greek Dressing.
  3. Grill zucchini and eggplant on the barbecue over medium-high heat for 2–3 minutes per side until lightly charred.
  4. 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 Information

Per serving: Calories 430, Fat 42 g (Saturated 9 g, Trans 0 g), Cholesterol 30 mg, Sodium 250 mg, Carbohydrate 11 g (Fibre 4 g, Sugars 3 g), Protein 5 g.

Grilled Zucchini and Eggplant Stacks
15 min
6 servings
$1.70/serving
What you'll need
Greek Dressing MixGreek Dressing Mix
Greek Dressing Mix
72 Reviews
$11.50
BEST SELLER
Lemon Dilly Dip MixLemon Dilly Dip Mix
Lemon Dilly Dip Mix
142 Reviews
$9.99
HomeRecipesGrilled Zucchini and Eggplant Stacks
Grilled Zucchini and Eggplant Stacks
Recipe description
Grilled Zucchini and Eggplant Stacks
Share it!

Ingredients
2
medium tomatoes, each sliced into 6 rounds
2 tbsp
Pesto Sauce, prepared
2
green zucchinis, each cut into 6 thick rounds
1
small eggplant, cut into 6 thick rounds
2 tbsp
Greek Dressing, or your choice
1 cup
light cream cheese
2 - 3 tbsp
Lemon Dilly Dip
15 min
6 servings
$1.70/serving

Epicure is committed to offering premium food products that encourage healthy eating and culinary exploration. Our range includes spices, seasonings, meal kits, and cookware for easy and nutritious home cooking. As part of our value proposition, we prioritize ethical sourcing and sustainability while also providing gluten-free and allergen-friendly options.

This product is:

Gluten Free
Non-GMO project verified
Nut free (includes coconut)

KNOW MORE ABOUT ALLERGENS →

Preparation
  1. Spread tomato slices with Pesto Sauce and set aside.
  2. Brush zucchini and eggplant with Greek Dressing.
  3. Grill zucchini and eggplant on the barbecue over medium-high heat for 2–3 minutes per side until lightly charred.
  4. 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.
What you'll need
Greek Dressing MixGreek Dressing Mix
Greek Dressing Mix
72 Reviews
$11.50
BEST SELLER
Lemon Dilly Dip MixLemon Dilly Dip Mix
Lemon Dilly Dip Mix
142 Reviews
$9.99
Nutritional Information

Per serving: Calories 430, Fat 42 g (Saturated 9 g, Trans 0 g), Cholesterol 30 mg, Sodium 250 mg, Carbohydrate 11 g (Fibre 4 g, Sugars 3 g), Protein 5 g.

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