Summery portobello and veggie stackers


by: Laura Dishes

Summertime is the perfect time to enjoy fresh and healthy vegetables. These portobello and veggie stackers are the perfect reason to light up the grill!


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serves: 3

1 cup Balsamic vinegar

1/4 cup olive oil

Salt and pepper

3 large portobello

1 small eggplant

1 yellow pepper

1 red pepper

1 red onion

1 small ball of fresh mozzarella

Nutrition Facts
Summery portobello and veggie stackers

Servings Per Recipe: 3

Amount per Serving

Calories: 348

  • Total Fat: 18.9 g
  •     Saturated Fat: 2.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 1.7 mg
  • Sodium: 104.8 mg
  • Total Carbs: 36.8 g
  •     Dietary Fiber: 7.9 g
  •     Sugars: 23.6 g
  • Protein: 8.1 g

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1.  Marinate the portobello in balsamic, olive oil, salt and pepper for at least an hour. Slice the eggplant, peppers, onions and fresh mozzarella into 3/4 inch slices. Season the veggies with salt and pepper. Heat a grill pan to medium high heat and start with grilling the portobellos for 5 minutes on each side. Once the portobellos are tender set them aside and cover them with foil to keep warm. Place the remainder of the veggies on the grill pan. Cook the veggies until tender. Once the veggies are done prep your stackers on a baking tray layering veggies and mozzarella. You can arrange the stackers to your liking however I usually start with the sturdy portobello on the bottom. Broil the completed stackers for about 5 minutes until the mozzarella is gooey and melted. Serve over a bed of arugula and drizzle with balsamic and olive oil. These are a delicious summertime treat!

Cooks' note:
Marinate the portobellos overnight for the maximum flavor and you can prep the veggies ahead of time in order to cut down on kitchen time.

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Amanda L


i made this the other day and my kids loved it