This grilled vegetable stack is an ideal meal for a Summer’s evening. Quick and easy to prepare, you do not have to be a professional chef to pull this one off.
Ensure that you get your nutritional fill with this delicious meal.
Olive Oil Spray
1 large aubergine, sliced length ways
1 red pepper, seeded and quartered
2 large zucchini, sliced length ways
4 large flat mushrooms, stems removed
1 red onion, thickly sliced
4 x 200g ricotta cheese
2 cloves garlic, sliced
1/2 cup fresh basil, chopped
2 tablespoons fresh chives, finely chopped
- Spray aubergine, pepper, zucchini, mushrooms and onion with oil and cook in batches on a heated barbeque or grill plate until tender.
- Combine cheese, garlic and herbs in a medium bowl. Mix gently.
- Divide the aubergine slices among serving plates. Layer with cheese mixture, zucchini, pepper and mushroom. Top with another layer of ricotta cheese and onion.
- Drizzle with balsamic vinegar and cracked pepper.