Grilled Vegetable Stack with Goat Cheese Stuffing

Yesterday was my 15th wedding anniversary. It was a wonderful day. It was great to be able to spend the evening with my wife and talk about the last 15 years. For dinner, I made Coffee and Cocoa Crusted Beef Tenderloin with a Raspberry Reduction Sauce.

If you want the recipe for that, it will actually be posted on a friends blog – Eat Yourself Skinny. Next Wednesday she will be posting it as a guest post.

To go alongside that I made a Grilled Vegetable Stack. I figured that since I had the grill on, I might as well grill the veggies.

I know that stacks are the go to dish when grilling vegetables, but this time I tried to make something a little fancier by putting a goat cheese stuffing inside. In the end it turned out really well and my wife loved it.

Grilled Vegetable Stack with Goat Cheese Stuffing

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Grilled vegetables with a goat cheese stuffing containing garlic, shallots and chives.
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 4


  • 2 zucchini
  • 2 asian eggplants
  • 2 roasted red peppers
  • 1 tube goat cheese
  • 1 clove garlic , minced
  • 1 shallot , minced
  • 2 tbsp minced chives


  • Make the goat cheese stuffing by mixing the goat cheese, garlic clove, shallot and chives together well. Goat cheese is very creamy when it is at room temperature and it should allow you to mix this cheese stuffing so that it is fairly smooth. Put in the fridge until needed again.
  • Thinly slice the eggplant and zucchini lengthwise. Discard the outer strip on both sides. You should have 8 strips of eggplant and 8 strips of zucchini.
  • Place the eggplant and zucchini on a grill set to high. Grill for about 4-6 minutes per side. They should get grill marks and soften to the point where they are bendable. Remove from the grill and let cool.
  • To make the stacks, lay 2 pieces of zucchini together on a plate. Place a 1 1/2 inch square peice of roasted red pepper in the middle of the 2 zucchini pieces.
  • Put about 2 tbsp of goat cheese stuffing on top of the red pepper.
  • Take the ends of the zucchini and fold it over the cheese. Press down lightly, and they should stay.
  • Take 2 pieces of eggplant and lay on top of the zucchini, but going the opposite way. Fold them down and tuck under the stack.
  • Serve at room temperature.


Did you try this recipe?

Leave a comment and let me know how it turned out. Or, take a picture to share on Instagram and tag me @theblackpeppercorn.

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  • Im WAY behind on my stumbles…..this is an amazing dish! No love grilled veggies and goat cheese on anything!

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  • The Veggie Stacks look amazing…I like the addition of chives to the goat cheese! Happy Anniversary!

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  • This is such a great idea. An actually very versatile as you could come up with many different types of filling

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  • Aw, Happy Anniversary to you two! It sounds like you had an incredible meal. I bet those veggie stacks were the perfect compliment to the tenderloin which sounds amazing. I personally think goat cheese makes just about everything taste better. Have a great weekend! Candace

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  • Happy anniversary! This looks very interesting, I love the layers! I can’t wait to see the recipe for your beef tenderloin!

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  • PS- Happy Anniversary!

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  • This looks orgasmic! I will have to try this one!

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  • What a great dinner! We just celebrated our 10 year anniversary yesterday! Congrats to you guys!

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  • I am getting more and more hooked on goat cheese. So I am starting to agree with you. You Live in NOLA right? Was thinking of down there a lot yesterday cause that is where we spent our honeymoon 15 years ago

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  • Pastor Steve those pictures are super.
    I will try the grill veggie stack recipe, however, can’t promise that I will like the egg plant.

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  • Glad that you enjoyed the celebration. Stuffing the veggie stacks with goat cheese was a genius idea, I will need to try this. Buzz Buzz

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    • Thanks Tina. Really was nice. The shallots gave the cheese a nice crisp crunch in it as well. I love grilled veggies!

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  • So glad you had a wonderful evening together. I can’t wait to see what you serve up for your 32nd anniversary (which we will celebrate in a couple more months). Maybe I should hire you to cook dinner for us! Tee Hee! You are a beautiful couple and I know there are many blessings in store for you in the coming years! Loved the stacked veggies. I’m going to give that a try – specially since I am growing eggplant and zuchinni in my garden. Mmmmmm!

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  • First of all, Happy Anniversary! 🙂

    What a wonderful meal to mark the occasion. These veggie stackers are beautiful, and they look delicious. I L O V E goat cheese! It is my belief goat cheese can make just about anything taste better. LOL

    Thanks for sharing….

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