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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

Balsamic vinegar

Cracked pepper



  1. Spray aubergine, pepper, zucchini, mushrooms and onion with oil and cook in batches on a heated barbeque or grill plate until tender.
  2. Combine cheese, garlic and herbs in a medium bowl. Mix gently.
  3. Divide the aubergine slices among serving plates. Layer with cheese mixture, zucchini, pepper and mushroom. Top with another layer of ricotta cheese and onion.
  4. Drizzle with balsamic vinegar and cracked pepper.