This delightful grilled vegetable stack with lemon is a perfect way to enjoy a medley of fresh, colorful vegetables. The smoky flavor from the grill combined with the zesty lemon juice creates a dish that's both vibrant and delicious. It's an ideal side dish or a light main course for any occasion.
If you're not familiar with eggplant, it might be a bit of a surprise at the supermarket. Look for a firm, glossy one with smooth skin. Red bell pepper and yellow bell pepper are common, but make sure they are bright and firm. Zucchini and red onion are usually easy to find.

Ingredients For Grilled Vegetable Stack With Lemon
Zucchini: A versatile summer squash that grills beautifully, adding a mild, slightly sweet flavor to the dish.
Eggplant: This vegetable has a unique, slightly bitter taste that becomes tender and smoky when grilled.
Red bell pepper: Adds a sweet, crisp flavor and vibrant color to the stack.
Yellow bell pepper: Similar to the red bell pepper, it provides a sweet taste and bright hue.
Red onion: Offers a sharp, tangy flavor that mellows and sweetens when grilled.
Olive oil: Used to brush the vegetables, it helps them cook evenly and adds a rich, fruity flavor.
Lemon: The juice is drizzled over the grilled vegetables, adding a refreshing, zesty finish.
Technique Tip for This Recipe
When grilling zucchini, eggplant, and bell peppers, make sure to cut them into uniform slices to ensure even cooking. A thickness of about ¼ inch works well. Additionally, to prevent the vegetables from sticking to the grill, lightly oil the grill grates before placing the vegetables on them. This will also help achieve those beautiful grill marks.
Suggested Side Dishes
Alternative Ingredients
zucchini - Substitute with yellow squash: Both have a similar texture and mild flavor, making them interchangeable in grilled dishes.
eggplant - Substitute with portobello mushrooms: Portobello mushrooms have a meaty texture and rich flavor that can mimic the heartiness of eggplant.
red bell pepper - Substitute with poblano pepper: Poblano peppers offer a slightly smoky flavor and can add a different dimension to the dish while maintaining a similar texture.
yellow bell pepper - Substitute with orange bell pepper: Orange bell peppers have a similar sweetness and crunch, making them a good alternative.
red onion - Substitute with shallots: Shallots provide a milder, slightly sweeter flavor that can complement the other vegetables well.
olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it suitable for grilling.
lemon - Substitute with lime: Lime juice offers a similar acidity and citrus flavor, providing a fresh and tangy element to the dish.
Other Alternative Recipes
How To Store / Freeze This Recipe
- Allow the grilled vegetables to cool completely before storing. This helps to prevent condensation, which can make the vegetables soggy.
- Place the cooled vegetables in an airtight container. If you have multiple layers, separate them with parchment paper to avoid sticking.
- Store the container in the refrigerator. The grilled vegetable stack will keep well for up to 3-4 days.
- For freezing, lay the grilled vegetables in a single layer on a baking sheet lined with parchment paper. Freeze until solid, about 1-2 hours.
- Once frozen, transfer the vegetables to a freezer-safe bag or container. Label with the date and contents.
- When ready to use, thaw the vegetables in the refrigerator overnight. Reheat in the oven at 350°F (175°C) for about 10-15 minutes or until warmed through.
- For a quick reheat, you can also use a microwave. Place the vegetables on a microwave-safe plate and cover with a damp paper towel. Heat on high for 1-2 minutes, checking frequently to avoid overcooking.
How To Reheat Leftovers
Oven Method: Preheat your oven to 350°F (175°C). Place the grilled vegetables on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent drying out. Heat for about 10-15 minutes or until warmed through.
Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil to the pan. Place the vegetable stack in the skillet and cover with a lid. Cook for about 5-7 minutes, flipping halfway through, until the vegetables are heated evenly.
Microwave Method: Place the grilled vegetable stack on a microwave-safe plate. Cover with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 1-2 minutes, checking and stirring halfway through to ensure even heating.
Grill Method: Preheat your grill to medium heat. Wrap the vegetable stack in aluminum foil to prevent them from drying out. Place the foil packet on the grill and heat for about 5-7 minutes, turning occasionally, until warmed through.
Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the grilled vegetables in the air fryer basket in a single layer. Heat for about 3-5 minutes, shaking the basket halfway through to ensure even heating.
Best Tools for This Recipe
Grill: Used to cook the vegetables, giving them a smoky flavor and charred texture.
Grill brush: Essential for cleaning the grill grates before and after cooking.
Tongs: Handy for flipping and moving the vegetables on the grill.
Basting brush: Used to brush olive oil onto the vegetables evenly.
Cutting board: Provides a safe surface for slicing the vegetables.
Chef's knife: Ideal for slicing the zucchini, eggplant, bell peppers, and red onion.
Mixing bowl: Useful for tossing the vegetables with olive oil, salt, and pepper before grilling.
Juicer: Helps extract juice from the lemon efficiently.
Serving plate: Used to stack and present the grilled vegetables.
Measuring spoons: Ensures accurate measurement of olive oil.
How to Save Time on This Recipe
Prep in advance: Slice all vegetables the night before and store them in an airtight container in the fridge.
Use a grill basket: A grill basket can help you cook all the vegetables at once, saving time on flipping each piece individually.
Preheat properly: Ensure the grill is preheated to medium-high heat before starting to cook, which will speed up the grilling process.
Lemon juice ready: Squeeze the lemon juice ahead of time and keep it in a small container for quick drizzling.

Grilled Vegetable Stack With Lemon Recipe
Ingredients
Vegetables
- 1 zucchini, sliced
- 1 eggplant, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- 2 tablespoon olive oil
- 1 lemon, juiced
- Salt and pepper to taste
Instructions
- Preheat the grill to medium-high heat.
- Brush the vegetables with olive oil and season with salt and pepper.
- Grill the vegetables for about 5-7 minutes on each side until tender and slightly charred.
- Stack the grilled vegetables on a plate and drizzle with lemon juice.
- Serve warm.
Nutritional Value
Keywords
Suggested Appetizers and Desserts
I suggest you try these favourites too!
- Vegetarian Stuffed Peppers Recipe1 Hours
- Vegetarian Quesadillas Recipe25 Minutes
- Vegetable Ratatouille Recipe1 Hours
- Stuffed Bell Peppers With Quinoa Recipe45 Minutes
- Stuffed Bell Peppers With Quinoa And Veggies Recipe45 Minutes
- Spiced Carrot And Ginger Soup Recipe45 Minutes
- Sautéed Vegetables Recipe25 Minutes
- Roasted Eggplant Recipe40 Minutes
- Quinoa And Vegetable Soup Recipe45 Minutes
- Mediterranean Vegetable Skewers Recipe30 Minutes
- Herbed Quinoa Salad Recipe30 Minutes
- Grilled Portobello Mushrooms Recipe25 Minutes
Leave a Reply