Grilled Mediterranean Veggie Stack
Layered grilled zucchini, eggplant, and bell peppers with whipped feta, basil oil, and balsamic.
MediterraneanLight
20
Minutes
310
Calories
Easy
Difficulty
4
Serves
🫑
Ingredients
- 2 zucchini, sliced lengthwise
- 1 eggplant, sliced
- 2 bell peppers, quartered
- 1 cup feta cheese
- 3 tbsp cream cheese
- Fresh basil
- Balsamic reduction
- 4 tbsp olive oil
Serves four
Quantities above make four portions. Calorie count is per serving.
Method
- Brush vegetable slices with olive oil, season with salt and pepper.
- Grill on high heat 3 minutes per side until charred and tender.
- Blend feta with cream cheese and a splash of olive oil until smooth and whipped.
- Stack grilled vegetables in alternating layers on plates, spreading whipped feta between each.
- Drizzle with balsamic reduction and basil oil. Garnish with fresh basil leaves.
Timing
Allow roughly 5 minutes of preparation and 15 minutes of cooking. Read the method through once before you start so nothing waits on a pan you could have had going already.