Chargrilled Vegetable Stack

Name: Chargrilled Vegetable Stack
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 2 eggplants, sliced 1cm; 3 zucchini, sliced lengthways; 2 red capsicums, halved; 4 tbsp olive oil; sea salt to season; 4 tbsp basil pesto; 1 cup rocket; 2 tbsp balsamic glaze

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

Brush all vegetables with olive oil. Season.

Grill over high heat 3-4 minutes per side.

Layer vegetables stacking with pesto between each layer.

Scatter rocket around.

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

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