Rosemary-Scented Veggie Stack

park-1483748People are always asking us for new ways to eat more vegetables without it being plain and boring. We totally agree! In the wintertime, you can prepare this recipe using a grill pan or under the broiler. During the summer, head on outside and fire up the grill where you can soak up some rays (hello, vitamin D) while you cook. Just imagine the mouth-watering smell…

Veggies like eggplant, onion, bell pepper, zucchini, and mushrooms hold up well on the grill and have such a hearty texture. Stack as many layers as you can, as these veggies are so low in calories, that you can eat them guilt-free! Just how we like it! The veggie stack is so eye-pleasing, too. Almost too pretty to eat. Have some fun and play with different herbs in this recipe to change up the flavor – try thyme, basil, oregano, or rosemary, or a blend of some of these. Fresh herbs are best for maximum flavor, but you can use dried if the fresh isn’t available. If using dried herbs, you need to use less than the fresh stuff. The general rule for substituting dried for fresh is 1 tsp. dried herbs equals 1 tbs. fresh herbs.


  • Rosemary-Scented Veggie Stack

    Yield: 4 servings

    Serving Size: 1 hamburger veggie stack

    Calories per serving: 172

    Fat per serving: 3.7 (g)

    Carbs per serving: 28.9 (g)

    Protein per serving: 7.7 (g)

    Rosemary-Scented Veggie Stack


    • 4 portabella mushrooms, gills (black stuff) scraped off
    • 1 sweet yellow onion, sliced into ¼-inch thick rings
    • 1 red, yellow, or orange bell pepper, sliced into quarters lengthwise
    • 1 zucchini, cut lengthwise into 1/4-inch strips
    • Balsamic vinegar
    • 1 sprig fresh rosemary, leaves removed from stem and chopped
    • ½ cup reduced fat goat cheese
    • 4 whole grain hamburger buns, English muffins, sandwich thins or whole grain bread of your choice


    1. Oil the grates of a grill or grill pan. Heat grill on medium-high.
    2. Place a small saucepan on the grill and fill with ½ cup balsamic vinegar. Allow vinegar to come to a boil and reduce until a syrup.
    3. Place the mushrooms bottom-side up on the grill. Place the remaining vegetables on the grill. Pour 1 tbs. balsamic vinegar and ¼ tsp. rosemary into each of the mushrooms. Cook vegetables about 4-5 minutes. Turn over onion, zucchini, and bell pepper and cook an additional 5 minutes.
    4. Remove vegetables from grill and place onto a hamburger bun. Top with 2 tbs. goat cheese. Drizzle the balsamic syrup on top of the goat cheese.
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2 Responses to Rosemary-Scented Veggie Stack

  1. Aimee says:

    These look incredible! As a vegetarian, it is so hard during the summer to come up with eye pleasing AND palate pleasing recipes that can be grilled during the warm months. I plan to make this the next time I entertain! How can you go wrong with mushrooms? A perfect gluten free meal that can be served with quinoa! Thank you for posting this!

    • Erin says:

      Thanks Aimee! We hope you enjoy this and many more of our delicious recipes. We always appreciate the feedback.

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