Grilled Zucchini and Eggplant Stacks

15 min
6 servings
$1.70/serving

An elegant presentation of layered vegetables that is simple to make.

Ingredients

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

Preparation

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.

Nutritional Information

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.

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Pesto Sauce Mix

Greek Dressing Mix

Lemon Dilly Dip Mix