I think about veggies like a parched marathoner thinks about a drop of water.
(Not that I would know. The farthest distance I’ve run was in 2008 when I shambled through 10 miles with no build-up training. I regretted it for several days afterward.)
What I mean to say is, veggies rule. I talk about them a lot on this blog because they’re the complete package: fiber and nutrients and everything healthy for you, in any flavor you can imagine. Like crunch? Try some carrots or sliced radishes. Like sweet? Roasted veggies will be your new go-to. Like pickles? Fresh-pickle your own veggies and you’ll get tons of flavor without extra salt.
Also, I hope that by continuously bombarding you with gorgeous images of vegetables, you’ll begin to crave them as much as I do. Yes, this RD has an ulterior motive.
While St. Patty’s Day will be over by the time The Recipe ReDux rolls around this month, we’re celebrating the ‘patty’ all month long. We’ve seen images of stacked patties go crazy on food photo sharing sites like HealthyAperture.com; so stack ‘em up!
Veggie stacks it is!
Grilled vegetables layer beautifully with goat cheese and homemade toasted whole wheat bread. I’ve made this dish many times with every combination of veggies out there: beets, eggplant, summer squash, tomato compote, greens, and more. In the summer, I add fresh herbs such as basil and thyme springs. Here, I’ve grilled steamed eggplant and portabella mushrooms and layered them with blueberry goat cheese for a hearty stack.
The secret ingredient? Balsamic syrup, made from inexpensive balsamic vinegar that’s been simmered to a syrup. The balsamic syrup is sweet and tart, and it will turn your veggie stack from something ordinary to something, well … you know.
Check out more awesome stacks below!
Grilled Veggie Stacks with Balsamic Syrup
Prep Time: 15 minutes
Cook Time: 20 minutes
Keywords: grill steam entree vegetarian
Ingredients (4 servings)
- 1/2 cup balsamic vinegar
- 8 large slices eggplant, peeled
- 1 tablespoon canola oil
- 4 medium portabella mushrooms
- 4 oz. blueberry goat cheese
- 4 slices whole grain bread, toasted
In a small saucepan, simmer balsamic vinegar over medium-low heat until reduced to 2 tablespoons, about 10 minutes. While vinegar simmers, steam eggplant for 7 minutes, or until slices are tender but still hold shape. You may use a steaming basket or set a metal colander over a pan of boiling water and cover.
Heat grill pan. Use paper towel to coat grill with oil and grill eggplant and mushrooms for 3 minutes per side. While vegetables grill, spread goat cheese over toast and set aside. Add grilled vegetables to toast and goat cheese. top with fresh herbs if desired and drizzle balsamic syrup over all. Serve immediately.
P.S. Peter says I pamper Maddles too much.
He may be right.