Grilled Vegetable Stacks


  • 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)


  1. Slice grilling veggies so that the zucchini, onion, eggplant, etc. are large, flat circles.
  2. Sprinkle with salt and pepper.
  3. Grill directly on grill surface, turning once (each time you flip something on the grill it loses moisture).
  4. Once everything is done, stack the veggies, with a fresh tomato slice, basil leaf and cheese at the top.
  5. Place a toothpick in the center to stabilize. Drizzle with olive oil and balsamic vinegar.
  6. 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.