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Parve
Easy
8 Servings
Allergens 
No Allergens specified
1 Hour, 20 Minutes
Diets
Finding vegetables with similar diameters will take the presentation of this dish to a new level. They are so simple to make and so versatile you can serve them at any time. For a more casual presentation, you can just cut the veggies into chunks or sticks and skip the stacking.
1 eggplant, sliced into 1/2-inch rounds
1 large zucchini, sliced into 1/2-inch rounds
salt, for sprinkling
2 red bell peppers, seeds removed and cut into quarters
2 large red onions, cut into 1/2-inch rounds
2 tablespoons Tuscanini Olive Oil
1 teaspoon salt
1 teaspoon black pepper
2 cloves crushed garlic or 2 cubes Gefen Frozen Garlic
1 cube Gefen Frozen Parsley
2 tablespoons Tuscanini Olive Oil
1 tablespoon Tuscanini Balsamic Vinegar
Place eggplant and zucchini slices on paper towel and sprinkle with a thin layer of salt on both sides. Wait 20 to 30 minutes and dab dry on both sides with a clean paper towel to remove moisture.
In a small bowl, mix together olive oil, salt, pepper, garlic and parsley. Place all vegetables onto a baking tray and brush oil mixture on both sides. Allow to marinate at least 30 minutes.
Preheat grill to medium-low (about 350 degrees Fahrenheit). Brush grates with oil or spray with cooking spray special for the grill.
Place veggies on grill for about five minutes per side, until they have nice grill marks and are tender. To form stacks, start with largest veggie and make a tower using each vegetable in every stack.
Right before serving, mix together olive oil and balsamic vinegar and drizzle over veggie stacks.
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