High-Stacked Mediterranean Grilled Vegetable Platter

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A vibrant medley of charred eggplant, zucchini, and cherry tomatoes layered with feta and drizzled with tahini. This Mediterranean high-protein recipe (vegetarian), ready in about 45 minutes, pairs eggplant, zucchini, and cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 medium eggplant
• 1 medium zucchini
• 1 cup cherry tomatoes
• 1/2 cup crumbled feta cheese
• 2 tbsp tahini
• 2 tbsp olive oil
• 2 cloves minced garlic
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh parsley

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Instructions

1. Step 1: Preheat a grill to medium-high heat (400°F). Toss 1 medium eggplant and 1 medium zucchini, cut into 1/2-inch cubes, with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Grill for 10-12 minutes, stirring occasionally, until tender and charred.
2. Step 2: Toss 1 cup cherry tomatoes with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Roast in a 400°F oven for 15-20 minutes until blistered and softened.
3. Step 3: In a small bowl, mix 2 tbsp tahini with 1 tsp water to create a smooth sauce.
4. Step 4: Arrange grilled eggplant and zucchini on a platter, top with cherry tomatoes, crumbled feta, and a drizzle of tahini. Garnish with 2 tbsp chopped parsley.