Chargrilled vegetable stack

Cooking Vegetarian Chargrilled vegetable stack

Create beautiful vegetarian starters in minutes with this chargrilled vegetable stack.

Lables: Low carb Low kilojoule Vegetarian Egg free Fish free Peanut free Shellfish free Tree nut free
  1. Preheat chargrill on high.
  2. Place the zucchini, asparagus, tomatoes, onion and 1/2 the oil in a large bowl. Toss gently to combine.
  3. Place 1/3 of the vegetables on preheated chargrill and cook for 2-3 minutes each side or until tender and slightly charred. Transfer to a large plate and cover loosely with foil to keep warm. Repeat with remaining vegetables.
  4. To serve, divide the chargrilled vegetables among serving plates. Sprinkle with the feta and basil. Whisk the vinegar, remaining oil, salt and pepper together in a small bowl. Drizzle the dressing over the vegetables and serve with the bread.

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5 small zucchini, ends trimmed, sliced lengthways into thirds
2 bunches asparagus, ends trimmed, diagonally halved
4 large egg tomatoes, thickly sliced lengthways
1 large red onion, cut into wedges
60mls olive oil
125g feta, crumbled
1/2 cup fresh basil leaves, shredded
1 tbsp balsamic vinegar
Salt & ground black pepper, to taste
8 thick slices Italian-style bread, to serve

Adv

Autors
Preparation time
15
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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