Yields1 ServingPrep Time30 minsCook Time10 minsTotal Time40 mins
2llarge eggplants, cut into 1 cm thick round
½tbsptablespoon fine salt
2l large zucchini, cut in half and sliced lengthways
2llarge capsicum, deseeded and sliced length way
1tbsptablespoon olive oil
Salt
Freshly ground black pepper
100ggrams soft goat’s cheese
FOR THE ROCKET SALAD
Rocket
Balsamic glaze
1tbsptablespoon pine nuts, toasted
Olive oil
Salt
Freshly ground black pepper
Juice of 1 lemon
1
Sprinkle the eggplant with the ½ tablespoon fine sea salt and place in a bowl. Set aside for 10 minutes. Preheat the barbecue for direct cooking.
2
Rinse the eggplant well to remove all the salt. Dry the eggplant thoroughly. Put the eggplant, zucchini, and capsicum in a large bowl, mix with 1 tablespoon olive oil, and season salt and pepper. Once the barbecue is preheated, turn all burners to medium.
3
Place the vegetables directly on the grill leaving a small gap between each piece. Close the lid and cook the vegetables for 3 to 5 minutes per side. Remove from the grill.
4
To assemble each stack, lay a piece of eggplant on a plate. Crumble some of the goat cheese on top of the eggplant. Lay a couple of slices of zucchini on top. Crumble some more goat cheese on top of the zucchini. Lay a slice of the capsicum over it. Repeat this process to create the stacks.
5
In a small bowl whisk 1 tablespoon olive oil with the lemon juice and season with salt and pepper. Add the rocket leaves and toss. Drizzle with balsamic glaze and sprinkle with the toasted pine nuts.
Ingredients
2llarge eggplants, cut into 1 cm thick round
½tbsptablespoon fine salt
2l large zucchini, cut in half and sliced lengthways
2llarge capsicum, deseeded and sliced length way
1tbsptablespoon olive oil
Salt
Freshly ground black pepper
100ggrams soft goat’s cheese
FOR THE ROCKET SALAD
Rocket
Balsamic glaze
1tbsptablespoon pine nuts, toasted
Olive oil
Salt
Freshly ground black pepper
Juice of 1 lemon
Directions
1
Sprinkle the eggplant with the ½ tablespoon fine sea salt and place in a bowl. Set aside for 10 minutes. Preheat the barbecue for direct cooking.
2
Rinse the eggplant well to remove all the salt. Dry the eggplant thoroughly. Put the eggplant, zucchini, and capsicum in a large bowl, mix with 1 tablespoon olive oil, and season salt and pepper. Once the barbecue is preheated, turn all burners to medium.
3
Place the vegetables directly on the grill leaving a small gap between each piece. Close the lid and cook the vegetables for 3 to 5 minutes per side. Remove from the grill.
4
To assemble each stack, lay a piece of eggplant on a plate. Crumble some of the goat cheese on top of the eggplant. Lay a couple of slices of zucchini on top. Crumble some more goat cheese on top of the zucchini. Lay a slice of the capsicum over it. Repeat this process to create the stacks.
5
In a small bowl whisk 1 tablespoon olive oil with the lemon juice and season with salt and pepper. Add the rocket leaves and toss. Drizzle with balsamic glaze and sprinkle with the toasted pine nuts.
Notes
Char-Grilled Vegetable Stacks with Rocket and Pine Nut Salad
