Char-Grilled Vegetable Stack

(8 votes)

4 eggplants cut into 1/2-inch rounds
4 zucchini about same thickness rounds
2 red bell peppers, roasted, peeled and sliced
1/2 cup marinated goat’s feta
1 bunch fresh basil leaves
aged Balsamic vinegar
sea salt and freshly ground pepper
vegetable oil for char-grilling

Char grill the eggplant and zucchini slices. Sprinkle with sea salt. Place rounds of eggplant on a serving platter. Top with a small amount of goat’s fetta. Top with round of zucchini. Top with small amount of goat’s feta. Top with a curled slice of roast bell peppers and a basil leaf.

Serving Suggestion: Sprinkle with sea salt and freshly ground pepper and drizzle with aged balsamic.


This is a great tasting vegetable stack. Add a slice of char grilled houlimi cheese to top off this excellent recipe.
Kris, Australia

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