Grilled Vegetable Stacks with Fresh Herbs

Name: Grilled Vegetable Stacks with Fresh Herbs
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Quebecois
Ingredients: 1 eggplant (sliced into 1 cm rounds); 2 zucchinis (sliced into 1 cm rounds); 2 red bell peppers (sliced into 1 cm strips); 2 portobello mushrooms (stems removed); 3 tbsp olive oil; 2 tbsp lemon juice; 2 tbsp fresh parsley (chopped); 1 tbsp fresh thyme (chopped); 1 tsp salt; 1/2 tsp black pepper

35 min 4 servings Easy

All Recipes

Savoury grilled vegetable stacks layered with fresh herbs that bring a burst of flavour to any meal.

Prep

20 min

Cook

15 min

Total

35 min

Servings

Difficulty

Easy

Grilled Vegetable Stacks with Fresh Herbs are a delightful way to elevate your vegetable side dish game. This dish combines the earthy flavours of grilled vegetables with the aromatic punch of fresh herbs, creating a stack that's as beautiful as it is delicious. Perfect for summer barbecues or as a standout side at a family dinner. The beauty of this recipe lies in its simplicity and versatility. You can customize the vegetable layers to your liking, making it an excellent choice for using up seasonal produce. Plus, the grilling process enhances the natural sweetness of the vegetables, making this a dish that even the most stubborn vegetable skeptics will enjoy.

Instructions

Prepare the vegetables

Slice the eggplant, zucchinis, and red bell peppers into 1 cm thick pieces. Remove the stems from the portobello mushrooms.

Pro tip: Use a mandoline for even slicing.

Make the marinade

In a bowl, combine olive oil, lemon juice, parsley, thyme, salt, and pepper. Whisk until well mixed.

Pro tip: Let the marinade sit for 10 minutes to allow flavours to meld.

Marinate the vegetables

Place the sliced vegetables in a large dish and pour the herb marinade over them. Toss to coat evenly. Let marinate for at least 10 minutes.

Pro tip: Marinate for up to 2 hours for more intense flavour.

Preheat the grill

Preheat your grill to medium-high heat, approximately 375°F (190°C).

Pro tip: Ensure the grill grates are clean and oiled to prevent sticking.

Grill the vegetables

Place the vegetables on the grill. Cook for 4-5 minutes per side until grill marks appear and vegetables are tender.

Pro tip: Avoid overcooking to maintain the vegetables' texture.

Assemble the stacks

On a serving platter, layer the grilled vegetables in alternating patterns to create stacks. Serve immediately.

Pro tip: Add a sprinkle of fresh herbs before serving for extra flavour.

💡

Tips & Tricks

Choose firm vegetables for even grilling.
Use a mandoline for consistent slices.
Marinate vegetables for deeper flavour.
Preheat grill for perfect sear marks.

Frequently Asked Questions

Can I use other vegetables for grilling?

Yes, you can substitute with vegetables like asparagus, tomatoes, or onions.

How long should I grill the vegetables?

Grill the vegetables for 4-5 minutes per side.

What herbs work best with grilled vegetables?

Parsley, thyme, rosemary, and basil complement grilled vegetables well.

Can I make the vegetable stacks ahead of time?

Yes, prepare them up to two days in advance and reheat before serving.

What should I serve with grilled vegetable stacks?

These stacks pair well with grilled meats or a fresh pasta salad.

Serving Suggestions

Serve these Grilled Vegetable Stacks with a drizzle of balsamic reduction or a sprinkle of crumbled feta cheese for added depth. Pair them with grilled meats or a light pasta dish to complete your meal. You can prepare the vegetable stacks ahead of time and store them in the refrigerator for up to two days. Simply reheat them on the grill or in a preheated oven before serving to maintain their delicious grilled texture.

Nutrition per serving

150

Calories

Protein

10g

Fat

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