Chargrilled vegetable stack

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

Recipe «Chargrilled vegetable stack» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.