Type: Snack, Veggie Stacks
Prep Time: 15 min.
Cook Time: 10 min.
Ready in: 25 min.
Servings: 4


  1. Preheat a grill to high. In a large bowl, combine olive oil and garlic, plus salt and pepper. Toss with eggplant and zucchini slices. Arrange eggplant and zucchini on grill and cook 4 min. turning once, or until tender-crisp. Sprinkle 1 cup Beemster evenly over vegetables and grill 1 min. or until Paradiso is just melted.
  2. To make stacks, arrange 4 eggplant slices on foil tray. On each eggplant slice arrange tomato and a few zucchini slices.  Repeat layer once then top with eggplant slice.  Place tray on grill and cook 2 min. or until heated through.  Serve with remaining ¼ cup shredded Paradiso and garnish with basil, if desired.


  • 3 tbsp olive oil
  • 2 large cloves garlic, minced
  • 1 small eggplant, sliced into ½-inch thick slices
  • 1 large zucchini,  sliced into ¼-inch thick slices
  • 1¼ cup Paradiso, finely shredded
  • 1 medium tomato, thinly sliced
  • basil leaves (optional)

Cheeses Mentioned

Paradiso Vintage

Inspired by Italy and made in Holland, Paradiso Vintage is bold and sharp with mouthwatering flavor. 

Pairs with:

Pinot grigio, Chianti, Zinfandel, amber/farmhouse ale Perfect for pairing with antipasti and salami! Serve with olives, artichoke hearts and pepperoncini or grill with roasted tomatoes on ciabatta. Grate atop simple cheese & cracked pepper pasta (similar to cacio e pepe).