Grilled Vegetable Stacks with Pesto
Quick grilled zucchini, eggplant, onion, and tomato layered into stacks with pesto. A simple, fresh weeknight side or light meal.
- Total time
- 20 min
- Servings
- 4
- Calories
- 180
- Protein
- 4g
Ingredients
- 1 medium zucchini
- 1 small eggplant
- 1 medium onion
- 2 medium tomato
- ¼ cup pesto
- 2 tablespoons olive oil
Instructions
- 1
Slice the zucchini, eggplant, onion, and tomatoes into 1/2 inch thick rounds. Brush both sides with the 2 tbsp olive oil and season with salt and pepper.
- 2
Heat a grill pan or skillet over medium-high heat. Grill the zucchini, eggplant, and onion in a single layer until charred and tender, about 3-4 minutes per side. Remove to a plate.
- 3
Grill the tomato slices for 1-2 minutes per side, just until warmed through and lightly charred. Remove from heat.
- 4
Layer one slice each of eggplant, zucchini, onion, and tomato on a plate, spreading about 1 tsp of the pesto between each layer. Repeat to make 4 stacks.
- 5
Top each stack with a dollop of the remaining pesto and secure with a toothpick. Serve warm or at room temperature.
Tools you’ll need
- Grill pan or skillet
- Chef's knife
- Cutting board
- Pastry brush
- Toothpicks
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