Grilled Vegetable Stack with Homemade Lemon Hummus

Grilled Vegetable Stack with Homemade Lemon Hummus - Gluten-Free and Vegan
Smoky grilled vegetable stack with homemade lemon hummus.

Beneath the hot sapphire skies of an all too brief July, backyard grills will be smokin' as savvy cooks keep the kitchen cool by stoking briquettes al fresco. Cooking and dining in the open air- even if your outdoorsy territory is merely a closet-sized urban balcony hanging off a sun-kissed wall of brick and mortar- is an enduring, classic, summer pleasure. 

The smoky sweet heat of barbeque spices, chipotle, and hickory laced sauces slathered on everything from burgers to shrimp and meaty portobellos is intoxicating- and hunger pang inducing.

So to further feed the flames of desire, I'm sharing one of my all time favorite grilling recipes.

And this one's for the gluten-free vegan crowd.

Over the weekend we grilled some of our favorite farm fresh veggies and made these rustic grilled vegetable stacks layered with a light and creamy homemade lemon hummus.

Deliciousness was the word.

Grilled Vegetable Stack with Homemade Lemon Hummus - Gluten-Free and Vegan
Vegan and gluten-free grillin'. Grilled veggie stack with lemon hummus.

Karina's Grilled Vegetable Stack with Lemon Hummus

Recipe originally posted July 2012.

Tired of the same old backyard burger? I think you will adore these lovely grilled vegetable stacks layered with a light and lemony hummus. Naturally gluten-free and vegan. (And best of all, so easy!)


1 large red or purple onion, peeled, trimmed, sliced into 6 slices
2 large red bell peppers, cored, sliced into 3 pieces
2 large yellow bell peppers, cored, sliced into 3 pieces
1 large zucchini, halved, sliced lengthwise, to make 6 pieces
1 large yellow squash, halved, sliced lengthwise, to make 6 pieces
1 medium-large eggplant, trimmed, sliced into 6 pieces
6 large portobello mushroom caps, stemmed, gills removed
1/2 cup olive oil
3 tablespoons balsamic vinegar
3 cloves fresh garlic, chopped
1 teaspoon each: dried thyme, dill, parsley
Sea salt and ground pepper, to taste

For serving:

Lemon Hummus- recipe below
Fresh chopped chives


In a large bowl combine the onion, bell peppers, zucchini, yellow squash, eggplant, portobello mushrooms.

In a glass cup combine the olive oil, balsamic vinegar, garlic, thyme, dill and parsley. Pour the marinade over the vegetables. Season with sea salt and ground pepper, to taste. Gently toss to coat.

Cover and marinate for one hour.

Heat the grill to medium-high heat.

Place the veggies in a grill basket (or spread out the veggies on a large sheet of foil). Place on the hot grill, cover and cook until the vegetables are tender crisp, about 20-25 minutes, depending upon the size of your grill.

Remove the veggie basket/foil with vegetables to a large platter and set aside.

To serve, create a vegetable stack. Place the portobello mushroom cap on a serving plate and layer it with a spoonful of lemon hummus. Add the eggplant, peppers, zucchini and onion. Top with a dab of more hummus, if desired. Sprinkle with fresh chopped chives. Repeat for the remaining five servings.

Serves 6.

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Grilled Vegetable Stack with Lemon Hummus - Gluten-Free and Vegan
Dig in! Grilled vegetable stack layered with lemon hummus.

Lemon Hummus

Hummus is so easy to make at home- especially if you have a food processor. Five minutes prep- and you're ready to roll. Tip: Chill the can of chick peas beforehand if your kitchen pantry gets hot in summer.


1 14-ounce can chilled chickpeas aka garbanzo beans, drained, reserve liquid
Juice and zest of one big fresh lemon
2 tablespoons sesame tahini or almond butter
1 clove fresh garlic, peeled, crushed
Pinch of sea salt, to taste
4 tablespoons extra virgin olive oil


Combine the chickpeas, lemon juice, lemon zest, tahini, garlic and sea salt in a food processor. Pulse briefly to combine.

Turn on the processor and pour in the olive oil, and a dash of the reserved liquid, and process until creamy smooth.

Scoop into a serving bowl. Cover and chill until serving.

Serve this lemony hummus layered in grilled vegetable stacks (recipe above) or as a protein-rich condiment to your favorite grilled dishes and gluten-free grains.

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Recipe Source:

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xox Karina


Molly Kangas said...

I love hummus and that looks delicious! I have never thought of using almond butter but it sounds good

Sweet Faery said...

That's a lovely summer recipe. We love hummus at home, so we'll try it soon. Thanks!

annemarks said...

Humours and grilled or roasted veg has to be my favourite combination of all time - well so far :)

Jo Hodson said...

Mmmm, i love grilled veggies...though the one veg i still can't get my head around is mushrooms (unless they are raw) I am trying hard to learn to like them as i think it would add so many more options to my vegan world!

Rocki Adams said...

This looks absolutely AMAZING and a must make! I just love your recipies :)

Kalyn Denny said...

Nothing better than grilled vegetables for summer!

gfe--gluten free easily said...

Beautiful and amazing grilled veggies! They are definitely in "my favorites" listing. ;-) The addition of lemon hummus is very nice. I, too, like the suggestion of using almond butter vs tahini. I like tahini, but I agree that almond butter is magical stuff. :-) Perfect summer dish, Karina--thank you!


ediblebalance said...

Gorgeous!! who needs beef... not this girl! lemon hummus sounds delicious too, YUM! said...

wow, Karina, those looks fabulous! i'd be proud to serve that at a dinner party!

Johnna said...

This is absolutely beautiful! I love hummus and will try your lemon recipe, it sounds light and perfect for the hot summer days.

Vicky said...

I love this recipe..and lemon hummus! Awesome! Definitely one to make!

Beth @ Tasty Yummies said...

Wow what a beautiful looking meal! I love how simple but totally impressive this is. Thanks for a great idea!

Amy @ Food Crush said...

Looks divine! I love anything that contains eggplant and hummus. Yum.

Susan said...

As usual, Karina plus food, awesomeness ensues! Can't wait to try - thanks, Karina!

Chompchomp said...

Wow....such beautiful colours, your photos look incredible. Cannot wiat to give this a go on our next meatless Monday!

dreaminitvegan said...

Vegetable grilled stacks are so delicious looking. I love the addition of the hummus. You know that they have a round zucchini about the width of an eggplant that would have worked perfect in this. I actually just grilled up one of those zucchini's a bit ago.

Dee/reddirtramblings said...

Beautiful photo Karina. I think the last three recipes are among the best you've ever done, and you know how much I love your cooking.~~Dee

Nicole said...

Made these for dinner last night! Turned out amazing, thanks for the recipe!!!

Stephanie said...

I'm loving the grill this summer. Hubby and I always make quite the spread for grilled meals, but I've started turning it on to make "ingredients" rather than a whole dinner. Grilled veggies for enchiladas, for example.

This looks amazing. One thing I've learned over the years, though: consider leaving the olive oil out of the marinade until it's ready to go on the grill. That will keep the eggplant in particular from soaking it up like a sponge!

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