Grilled Zucchini and Eggplant Stacks
An elegant presentation of layered vegetables that is simple to make.
2 medium tomatoes, each sliced into 6 rounds
2 tbspPesto Sauce, prepared
2 green zucchinis, each cut into 6 thick rounds
1 small eggplant, cut into 6 thick rounds
2 tbspGreek Dressing, or your choice
1 cup light cream cheese
2 - 3 tbspLemon Dilly Dip
- Spread tomato slices with Pesto Sauce and set aside.
- Brush zucchini and eggplant with Greek Dressing.
- Grill zucchini and eggplant on the barbecue over medium-high heat for 2–3 minutes per side until lightly charred.
- Blend cream cheese with Lemon Dilly Dip. Place warm eggplant slices on plates and spread with a little cream cheese mixture. Top with a slice of zucchini, then more cream cheese. Cover with a slice of tomato and continue layering one more time. Great warm or at room temperature.
Per serving: Calories 430, Fat 42 g (Saturated 9 g, Trans 0 g), Cholesterol 30 mg, Sodium 250 mg, Carbohydrate 11 g (Fibre 4 g, Sugars 3 g), Protein 5 g.