Mediterranean Grilled Egg and Vegetable Stack
Healthy grilled vegetable stack topped with perfectly cooked eggs. Mediterranean flavors make this ideal for lunch meal prep.
Ingredients
- 8 large eggs
- 2 large eggplants, sliced into 1-inch rounds
- 2 zucchini, sliced lengthwise
- 2 red onions, thick slices
- 2 large tomatoes, thick slices
- 1/4 cup olive oil
- 2 tsp dried oregano
- 1 tsp dried thyme
- 4 cloves garlic, minced
- 1/2 cup kalamata olives, pitted and chopped
- 100g goat cheese, crumbled
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
Preheat grill to medium heat and clean grates
Brush all vegetable slices with olive oil and season with salt, pepper, oregano, and thyme
Grill eggplant slices for 5-6 minutes per side until tender with grill marks
Grill zucchini and onion slices for 4-5 minutes per side
Grill tomato slices for 2-3 minutes per side, just until warmed
Create stacks on serving plates: eggplant, zucchini, onion, tomato
Heat a cast iron skillet on the grill and fry eggs sunny-side up
Top each vegetable stack with 2 fried eggs
Sprinkle with minced garlic, olives, and goat cheese
Garnish with fresh basil and drizzle with remaining olive oil
Serve immediately while vegetables are warm
Did you make this?
Upload your photo and show how it turned out.
