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Chargrilled Vegetable Stack
A modern Australian starter with layers of grilled eggplant, zucchini and capsicum. Grilling the vegetables over genuinely high heat for just 3-4 minutes per side chars their surface while keeping the inside from turning watery and soft.
Total time
30 min
Prep
15 min
Cook
15 min
Difficulty
medium
Cuisine
Australian
vegetarianvegan
Ingredients
2eggplants, sliced 1cm
3zucchini, sliced lengthways
2red capsicums, halved
4 tbspolive oil
sea saltto season
4 tbspbasil pesto
1 cuprocket
2 tbspbalsamic glaze
Instructions
1
Brush all vegetables with olive oil. Season.
2
Grill over high heat 3-4 minutes per side.
3
Layer vegetables stacking with pesto between each layer.
4
Scatter rocket around.
5
Drizzle with balsamic glaze.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
280
Protein
6.7g
Fat
19.5g
Carbs
24.7g
Fiber
10.9g
Sodium
115mg
Reviews
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★★★★★
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