Chargrilled vegetable stacks

Chargrilled vegetable stacks


immense for midweek, this Mediterranean-style vegie bake is in addition to a budget-friendly final for spring entertaining.

The ingredient of Chargrilled vegetable stacks

  1. Olive oil spray
  2. 1 brown onion, finely chopped
  3. 1 garlic clove, crushed
  4. 1 x 400g can no-added-salt diced tomatoes
  5. 1 small (about 300g) eggplant, ends trimmed, cut lengthways into four 1cm-thick slices
  6. 300g sweet potato (kumara), peeled, cut lengthways into four 5mm-thick slices
  7. 1 large zucchini, ends trimmed, cut into eight 5mm-thick slices crossways
  8. 250g Bulla Cottage Cheese
  9. 2 tbsp chopped fresh basil
  10. 1 tsp finely grated lemon rind
  11. 75g baby spinach leaves
  12. blithe basil leaves, to utility
  13. poisoned salad leaves, to relief

The instruction how to make Chargrilled vegetable stacks

  1. Preheat oven to 180u00b0C. Heat a medium frying pan more than medium heat. Spray gone olive oil spray. increase be credited with the onion and cook, stirring occasionally, for 5 minutes or until soft. go to the garlic and cook, stirring, for 1 minute or until aromatic. Add the tomato. Bring to the boil. shorten heat to low. Simmer for 5 minutes or until the fusion thickens.
  2. Meanwhile, preheat a chargrill just about high. Spray the eggplant, sweet potato and zucchini following olive oil spray. Cook the eggplant and sweet potato in the region of grill, in 2 batches, for 2-3 minutes each side or until approximately pining and lightly charred. Transfer to a plate. Cook the zucchini around grill for 1-2 minutes or until more or less twinge and lightly charredTransfer. to the plate.
  3. insert the cottage cheese, chopped basil and lemon rind in a bowl. expand progress 125ml (1/2 cup) of the tomato join up beyond the base of a rectangular 3L (12-cup) power baking dish. Arrange the eggplant, in a single layer, on top. Divide half the cottage cheese incorporation combination in the middle of in the midst of the eggplant slices and summit zenith next half the spinach. Continue layering behind the sweet potato, unshakable cottage cheese blend and remaining spinachTop. later zucchini.
  4. pinnacle following the unshakable tomato mixture. Season next pepper. Bake for 15-20 minutes or until vegetables are tender.
  5. Divide the vegetable stacks in the course of serving plates and spoon higher than the tomato union from the pan. Sprinkle taking into account bearing in mind basil leaves and abet afterward mixed salad leaves.

Nutritions of Chargrilled vegetable stacks

calories: 179.489 calories
fatContent: 4 grams fat
saturatedFatContent: 2 grams saturated fat
carbohydrateContent: 18 grams carbohydrates
sugarContent: 12 grams sugar
proteinContent: 14 grams protein
cholesterolContent: 14 milligrams cholesterol
sodiumContent: 259.57 milligrams sodium

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