Grilled Vegetable Stacks
- Author: Dr. Marisa Bosler, Bosler Nutrition
- Category: Side Dish
- TO GRILL:
- 1 large Portobello mushroom
- 1 red onion
- 1 zucchini
- 1 eggplant
- TO TOSS:
- 1 tomato, sliced lengthwise and in half
- A handful of basil leaves
- Sea salt and freshly cracked black pepper
- Olive oil and balsamic vinegar
- Raw milk cheddar cheese, sliced (optional)
- Slice grilling veggies so that the zucchini, onion, eggplant, etc. are large, flat circles.
- Sprinkle with salt and pepper.
- Grill directly on grill surface, turning once (each time you flip something on the grill it loses moisture).
- Once everything is done, stack the veggies, with a fresh tomato slice, basil leaf and cheese at the top.
- Place a toothpick in the center to stabilize. Drizzle with olive oil and balsamic vinegar.
- TIP: If you don’t want to make these as stacks, you can also add all ingredients to a large bowl follow the same order with tomatoes, basil and cheese on top, then drizzled with olive oil & balsamic vinegar.