Char Grilled Vegetable Stacks With Rocket And Pine Nut Salad
Preparation & Cooking Time:
Serves:
Ingredients
Thanks to Weber Australia for this one.
- 2 large eggplants, cut into 1 cm thick rounds
- 1/2 tablespoon fine salt
- 2 large zucchini, cut in half and sliced lengthways
- 2 large capsicum, deseeded and sliced length ways
- 1 tablespoon olive oil
- 100 g of soft goat’s cheese
- Salt
- Freshly ground black pepper
For the rocket salad
- Rocket
- 1 tablespoon pine nuts, toasted
- Balsamic glaze
- Olive oil
- Salt
- Freshly ground black pepper
- Juice of 1 lemon
Method
Step 1 For the vegetable stack
Salt the eggplant and place in a bowl. Set aside for 10 minutes.
Preheat the barbecue for direct cooking.
While the barbecue is preheating, rinse the eggplant well to remove all the salt. Dry the eggplant thoroughly.
Step 2 Put the eggplant, zucchini and capsicum in a large bowl and mix with the olive oil, salt and pepper.
Once the barbecue is preheated, turn all burners to medium.
Step 3 Place the vegetables directly on the grill leaving a small gap between each piece.
Close the lid and cook for 3 to 5 minutes.
Open the lid and turn the vegetables, then continue to cook for a further 3 to 5 minutes.
Once the vegetables are cooked, remove from the grill.
Step 4 To Assemble
Lay a piece of eggplant on the plate. Crumble some goat’s cheese on top of the eggplant.
Lay a couple of slices of zucchini on top. Crumble some more goats’ cheese on top of the zucchini.
Lay a slice of the capsicum over it. Repeat this process to create the stack.
Step 5 For the salad
Combine the olive oil, lemon juice and some salt and pepper in a small bowl and use to dress the rocket leaves.
Drizzle with the balsamic glaze and sprinkle with the toasted pine nuts.