Serves:
2
Vegetarian Stack
Delicious, nutrient dense and easy to make! Once you’ve tried this dish, you’ll turn it into a regular meal at your dinner table.
Ingredients
1
eggplant, sliced into discs
1
zucchini, sliced lengthways
1
red capsicum, thickly sliced
2
portabello mushrooms
1
red onion, cut into quarters
2
thick slices of haloumi cheese
Basil Pesto
2
cups
fresh basil
½
cup
romano or parmesan cheese, grated
½
cup
extra virgin olive oil
⅓
cup
pine nuts
2
cloves garlic
Salt and freshly ground pepper to taste
Method
1.Firstly, prepare all the vegetables by washing and slicing them. Vegetables and cheese can be grilled on the barbeque or in a sandwich press style electric grill. The electric grill will be faster as both sides of the vegetable cooks at the same time.
2.Prepare the basil pesto using a food processor. Place the basil leaves and pine nuts into the processor and pulse several times. Add the garlic and cheese and pulse several times more. Scrape down the sides of the processor bowl with a spatula. While the food processing is running, slowly add the olive oil in a steady small stream. Stir in some salt and freshly ground pepper to taste. Set aside.
3.Grill the vegetables in batches for about 4–5 minutes each side and then keep the cooked vegetables warm whilst cooking the remainder.
4.Grill the haloumi cheese slices for about 2 minutes each side.
5.Assemble your vegetable stack by starting with the eggplant then add the other vegetables on top. Lastly add the haloumi cheese and top this off with a generous dollop of basil pesto.