Grilled Zucchini and Eggplant Stacks
An elegant presentation of layered vegetables that is simple to make.
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 |
Cruet
$8.95
$8.95
Greek Dressing Mix
$11.00
$11.00
Pesto Sauce Mix
$9.50
$9.50
Lemon Dilly Dip Mix
$9.00
$9.00