- Eggplant 1 large
- Zucchini 1 large
- Red Onion 1 large
- Beefsteak Tomato 1 large
- Olive Oil Spray To Taste
- Parmesan Cheese 1/4 cup Freshly Grated
- Salt and Pepper To Taste
- Za'Atar Light Sprinkling
- Pesto, homemade or store bought 1/4 cup
- Fresh Basil Sprig For Garnish
I love summer vegetables, especially zucchini! I was trying to think of a way of using the vegetables I had in my fridge in a new way, but still keep it healthy. Here’s what I came up with…
Trim and peel an eggplant (I keep a little skin on to help it hold together) and slice into thick rounds. Next, trim the ends of a large zucchini and cut into thick rounds. Peel, trim and slice a large red onion. Lay all the vegetables on a large sheet tray, spray with Olive Oil cooking spray and sprinkle with salt, pepper, and a seasoning of your choice. To season my vegetables I added a spice called Za’Atar from a local vendor called Crimson & Clove (a Middle Eastern spice blend of thyme, sesame seeds and sumac).
Spray a grill pan with cooking spray and place vegetables on grill, seasoned side down. Once on the grill spray and season side two. Cook until golden brown, flip and grill side two until golden brown.
I had to grill in batches since I have a small grill space.
Once all vegetables are grilled, set aside and thickly slice a fresh tomato.
So here’s where you can get creative and make any kind of stack you’d like. Begin stacking vegetables on a small plate, alternating each different vegetable and adding about 1/2 Tbsp. of the pesto as you layer. End with pesto and a sprinkle of parmesan cheese. Garnish with a basil spring and enjoy!