Grilled Vegetable Stacks with Ricotta and Mozzarella
These Grilled Vegetable Stacks are a visually stunning and delicious option for entertaining guests. Layered with vibrant, grilled vegetables like eggplant, zucchini, and tomatoes, and accented with creamy ricotta and melted mozzarella, each stack delivers a delightful combination of flavors. Perfect for a make-ahead meal, you can grill the vegetables the day before and assemble them just before serving. When you're ready, a quick bake in the oven or a return to the BBQ will warm everything through and melt the cheese to perfection. This recipe showcases fresh ingredients while providing a hearty yet healthy side dish that your guests will love.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Olive Oil
1/2 cup (For brushing on vegetables)
Eggplant
1 large (Cut into 12 slices (1/2 inch thick))
Zucchini
3 medium (Cut into 24 slices (1/4 inch thick))
Red Onions
3 medium (Cut into 12 slices (1/3 inch thick))
Tomatoes
2 large (Cut into 6 slices (1/2 inch thick))
Ricotta Cheese
3/4 cup (For stuffing between vegetable layers)
Salt
to taste (For seasoning vegetables and ricotta mixture)
Black Pepper
to taste (For seasoning vegetables and ricotta mixture)
Fresh Thyme
2 teaspoons (Chopped, for ricotta mixture)
Mozzarella Cheese
1/2 lb (Cut into 6 slices (1/4 inch thick))
Fresh Rosemary
6 sprigs (For garnish and flavor infusion)
Instructions
1
Preheat your BBQ on LOW. Brush the sliced vegetables with olive oil and season them generously with salt and pepper. Grill the vegetables slowly, turning once, until they are tender and have nice grill marks, which should take about 3-4 minutes per side. Once grilled, transfer the vegetables to a tray in a single layer and cover tightly with plastic wrap. If grilling in advance, place a layer of plastic wrap between stacked layers of vegetables to keep them fresh. Refrigerate once they have cooled.
2
While the vegetables are cooling, prepare the ricotta filling by mixing together the ricotta cheese, chopped fresh thyme, salt, and pepper in a small bowl. This creamy filling will add a wonderful taste to the stacks.
3
To assemble the stacks, take a slice of grilled eggplant and place it on a lightly oiled baking sheet or a foil pan. Spread about one tablespoon of the ricotta mixture over the eggplant slice. Next, layer with two slices of zucchini, one slice of onion, one slice of mozzarella, and one slice of tomato. Add another two slices of zucchini and one more slice of onion on top of that, followed by another tablespoon of ricotta. Finish by topping with another slice of grilled eggplant.
4
Repeat this layering process until you have constructed all six stacks.
5
To secure the stacks, insert a wooden skewer through the center from top to bottom. Trim the rosemary sprigs to 1 inch of leaves at the top, and insert one sprig into the center hole of each stack.
6
Return the prepared stacks to the BBQ and heat for approximately 5 minutes on LOW, or until the mozzarella is melted and the vegetable stacks are warmed through. Serve hot and enjoy the vibrant flavors!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Grilled Vegetable Stacks?
Grilled Vegetable Stacks are visually stunning layered dishes featuring eggplant, zucchini, onions, and tomatoes with ricotta and mozzarella cheese.
How many vegetable stacks does this recipe make?
This recipe is designed to make six individual vegetable stacks.
What vegetables are required for this recipe?
The recipe requires one large eggplant, three medium zucchini, three medium red onions, and two large tomatoes.
What is the recommended thickness for the eggplant slices?
The eggplant should be cut into 12 slices, each approximately 1/2 inch thick.
How should the zucchini be prepared?
The zucchini should be cut into 24 slices, each approximately 1/4 inch thick.
What thickness is best for the red onion slices?
The red onions should be cut into 12 slices, each approximately 1/3 inch thick.
How should the tomatoes be sliced?
The two large tomatoes should be cut into 6 slices, each 1/2 inch thick.
What setting should I use for the BBQ?
The BBQ should be preheated and kept on a LOW heat setting for both grilling and reheating.
How long do I grill the vegetables?
Grill the vegetables for about 3-4 minutes per side until they are tender and have grill marks.
What ingredients are in the ricotta filling?
The filling consists of 3/4 cup ricotta cheese, 2 teaspoons of chopped fresh thyme, salt, and pepper.
How much mozzarella cheese is needed?
You will need 1/2 lb of mozzarella cheese, cut into 6 slices that are 1/4 inch thick.
Can I make these vegetable stacks in advance?
Yes, you can grill the vegetables a day in advance and assemble them just before you are ready to serve.
How do I store the vegetables if I grill them ahead of time?
Once cooled, transfer them to a tray in a single layer or use plastic wrap between layers, then cover tightly and refrigerate.
What is the first step in assembling the stacks?
Place a slice of grilled eggplant on a lightly oiled baking sheet and spread about one tablespoon of the ricotta mixture over it.
What is the specific order of layers for the stacks?
The order is: eggplant, ricotta, two zucchini slices, one onion slice, mozzarella, tomato, two more zucchini slices, another onion slice, more ricotta, and a final eggplant slice.
How do I keep the stacks from falling over?
Insert a wooden skewer through the center from top to bottom to secure the layers.
How is fresh rosemary used in this recipe?
Rosemary sprigs are trimmed and inserted into the center of each stack for garnish and flavor infusion.
How long do I reheat the assembled stacks?
Return the stacks to the BBQ for approximately 5 minutes on LOW until the cheese is melted and they are warmed through.
Is this recipe suitable for vegetarians?
Yes, this recipe consists of vegetables and cheese, making it a hearty vegetarian option.
Is this dish gluten-free?
Yes, based on the ingredients listed, these Grilled Vegetable Stacks are naturally gluten-free.
What type of oil is used for brushing the vegetables?
The recipe calls for 1/2 cup of olive oil to brush on the vegetables before grilling.
How much ricotta is used in total for each stack?
Each stack uses approximately two tablespoons of the ricotta mixture, split into two separate layers.
Can I use a different herb if I don't have fresh thyme?
While the recipe calls for thyme, you could potentially substitute other fresh herbs like oregano or basil for a different flavor profile.
Should the vegetables be seasoned before or after grilling?
The vegetables should be brushed with oil and seasoned with salt and pepper before they are placed on the grill.
What is the total number of zucchini slices used per stack?
Each individual stack uses four slices of zucchini in total.
How many onion slices are in each stack?
Each stack contains two slices of red onion.
What kind of pan should I use for assembly?
You can use a lightly oiled baking sheet or a foil pan if you are assembling them for the BBQ.
How do I prepare the rosemary sprigs for the stacks?
Trim the rosemary sprigs so that there is only 1 inch of leaves remaining at the top before inserting them.
What is the primary flavor profile of this dish?
It features fresh, smoky grilled vegetables complemented by creamy ricotta and melted mozzarella with herbal notes from thyme and rosemary.
How should these be served?
They should be served hot immediately after the mozzarella has melted and the stacks are warmed through.