Description
A vibrant and healthy stack of grilled Mediterranean vegetables layered with creamy feta and drizzled with a sweet-tangy orange honey glaze. Perfect as a stunning vegetarian main or a flavorful side.
Ingredients
- 1 large zucchini, sliced lengthwise into 1/4-inch thick slabs
- 1 large eggplant, sliced into 1/4-inch thick rounds
- 1 red bell pepper, quartered and seeded
- 1 yellow squash, sliced lengthwise into 1/4-inch thick slabs
- 3 tablespoons olive oil, plus more for brushing
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces feta cheese, crumbled
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup honey
- Zest of 1 orange
- 2 tablespoons orange juice
- 1 tablespoon balsamic glaze (optional, for drizzling)
Instructions
- Preheat grill or grill pan to medium-high heat. In a small bowl, mix olive oil, oregano, salt, and pepper. Brush both sides of all vegetable slices with the oil mixture.
- Grill vegetables in batches for 2-3 minutes per side, until tender and grill marks appear. Remove to a plate and let cool slightly.
- In a small saucepan over low heat, combine honey, orange zest, and orange juice. Stir until warm and well combined, about 2 minutes. Remove from heat.
- To assemble each stack: Place one slice of grilled eggplant on a plate, top with a slice of zucchini, a piece of red bell pepper, and a slice of yellow squash. Sprinkle with feta and a few basil leaves. Repeat layers, ending with a top layer of vegetables.
- Drizzle each stack with the orange honey glaze and a little balsamic glaze if using. Serve warm or at room temperature.
Notes
You can customize the seasonings to taste. Add a pinch of red pepper flakes for a spicy kick, or substitute goat cheese for feta if preferred.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Method: Main
- Cuisine: Mediterranean