Chargrilled vegetable stacks
Experience the vibrant flavors of our Chargrilled Vegetable Stacks, a healthy and delicious dish featuring layers of grilled eggplant, sweet potatoes, and zucchini. Topped with a zesty low-fat cottage cheese and lemon zest mix, and complemented by a savory tomato-garlic sauce and fresh spinach. Perfect for a nutritious meal that bursts with Mediterranean-inspired tastes.
- 31 Mar 2024
- Cook time 40 min
- Prep time 15 min
- 4 Servings
- 10 Ingredients
Chargrilled vegetable stacks are a healthy and delicious way to enjoy a variety of vegetables, perfectly combined with a zest of lemon and creamy cottage cheese. This versatile dish is perfect for a light lunch or a stunning side at dinner, showcasing the flavors of grilled vegetables.
Ingredients:
Instructions:
- Preheat your grill to medium-high heat.
- Lightly spray the eggplant, sweet potato, and zucchini slices with cooking spray oil on both sides.
- Place the eggplant, sweet potato, and zucchini slices directly on the grill.
- Grill each side for about 3-4 minutes or until grill marks appear and the vegetables are tender. Remove from the grill and set aside.
- In a large non-stick pan, lightly spray with cooking spray oil.
- Add the onion slices and cook over medium heat until they are translucent, about 5 minutes.
- Add the minced garlic and cook for another minute, stirring frequently.
- Add the drained canned tomatoes to the pan with the onion and garlic.
- Cook over medium heat for about 10 minutes to allow the flavors to meld. Season with salt and pepper to taste. Set aside.
- In a bowl, combine the low-fat cottage cheese with the lemon zest and chopped spinach. Mix well.
- Preheat your oven to 350°F (175°C).
- On a baking sheet lined with parchment paper, start layering the vegetables. Begin with a slice of eggplant, followed by a slice of sweet potato, a spoonful of the cheese mixture, a slice of zucchini, and a spoonful of the tomato sauce. Repeat layers until all the vegetables are used.
7. Bake the Stacks:
- Place the baking sheet with the assembled stacks into the preheated oven.
- Bake for 15-20 minutes or until heated through and the cheese mixture is bubbly.
- Carefully transfer the vegetable stacks to serving plates. Garnish with fresh herbs if desired and enjoy!
Tips:
- Make sure to cut the vegetables into even slices to ensure they cook evenly.
- Lightly spray the vegetable slices with cooking spray oil before grilling to prevent sticking and to achieve nice grill marks.
- Grill the vegetables until they have char marks and are tender, but not mushy.
- For added flavor, you can marinate the vegetables in olive oil, balsamic vinegar, and herbs for about 30 minutes before grilling.
- Layer the vegetable stacks with a mix of cottage cheese and lemon zest for a creamy and tangy contrast.
- If you don't have a grill, you can roast the vegetables in the oven at 400°F (200°C) until tender and slightly charred.
- Top the stacks with fresh spinach just before serving to add a fresh, green element to the dish.
Enjoy your delectable chargrilled vegetable stacks! With the richness of grilled eggplant, sweet potatoes, and zucchini, balanced by the tangy lemon zest and creamy cottage cheese, this dish is sure to become a favorite. Serve it hot and savor the layered flavors.
| Nutrition Facts | |
|---|---|
| Serving Size | 480 grams |
| Energy | |
| Calories 180kcal | 7% |
| Protein | |
| Protein 12g | 8% |
| Carbohydrates | |
| Carbohydrates 33g | 10% |
| Fiber 9g | 25% |
| Sugar 16g | 16% |
| Fat | |
| Fat 1.49g | 2% |
| Saturated 0.55g | 2% |
| Cholesterol 2.30mg | - |
| Vitamins | |
| Vitamin A 610ug | 68% |
| Choline 45mg | 8% |
| Vitamin B1 0.76mg | 63% |
| Vitamin B2 0.35mg | 27% |
| Vitamin B3 2.41mg | 15% |
| Vitamin B6 0.62mg | 37% |
| Vitamin B9 90ug | 23% |
| Vitamin B12 0.36ug | 15% |
| Vitamin C 40mg | 43% |
| Vitamin E 1.53mg | 10% |
| Vitamin K 80ug | 70% |
| Minerals | |
| Calcium, Ca 130mg | 10% |
| Copper, Cu 0.34mg | 0% |
| Iron, Fe 1.94mg | 18% |
| Magnesium, Mg 80mg | 19% |
| Phosphorus, P 210mg | 17% |
| Potassium, K 1090mg | 32% |
| Selenium, Se 7ug | 13% |
| Sodium, Na 410mg | 28% |
| Zinc, Zn 1.14mg | 10% |
| Water | |
| Water 430g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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