Ingredients
- 227g Summer Fresh Baba Ghanouj or 227g Artichoke & Asiago Dip
- 1 Eggplant
- 1 Green Zucchini
- 1 Yellow Zucchini
- 1 Red Pepper
- 4 tbsp. Olive Oil
- Sundried Tomatoes
- Shaved Parmesan Petals
Directions
1. Cut one eggplant, yellow zucchini, green zucchini, and red pepper into large, round slices each about 1/4 and 1/2 inch thick. Toss in 4 tbsp. of olive oil, salt & Pepper to taste and grill on medium bbq until soft.
2. On a serving dish or wooden cutting board lined with parchment paper, build your veggie stacks by alternating layers of the veggies slices. Between each veggie slice, spread some Summer Fresh Baba Ghanouj, and a sprinkling of parmesan petals.
3. Top each stack with another dollop of Summer Fresh Baba Ghanouj, parmesan petals and sundried tomatoes.