This is a lovely stack of grilled vegetables with pesto. Can easily be done on the barbeque.

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  • 720g eggplant, unpeeled
  • 220g red capsicum
  • 4 large (320g total) mushrooms
  • 120g spinach, fresh
  • 200g zucchini, unpeeled
  • 180g haloumi cheese
  • 4 tablespoons (80g total) basil pesto sauce
  • 1 tablespoon (20ml) olive oil spray

Preheat the oven to 150C/300F/gas mark 2 just to keep things warm.
Slice the haloumi into 4 thick or 8 thinner slices.
Slice the eggplant longways and cut the red capsicum into quarters.
Spray the vegetables lightly with olive oil spray and cook on a grill or in a sandwich press. Keep warm.
In a large frypan warm the tablespoon of olive oil and cook the 4 whole mushrooms until juicy. Keep warm.
Using the same frypan, turn the heat up and when hot, cook the haloumi on both sides until golden brown. Keep warm.
Set aside a small amount of spinach for garnish.
Turn the heat in the frypan down and toss the spinach until just wilted.
Butter the mushrooms with the pesto, layer your stack and serve immediately.

prep time 15 mins
total time  45 mins
number of serves 4
serve weight 400g

energy 1434.6kj
energy 342.7cal
protein 16.8g
total fat 24.3g
saturated fat 7.5g
cholesterol 25.6mg
carbohydrate 9.0g
sugars 8.8g
dietary fibre 2.6g
vitamin c 123.5mg
total vitamin a equivalents 404.3µg
sodium 1359.3mg
potassium 1037.5mg
calcium 387.0mg
iron 2.4mg

This recipe was first posted by carbs by numbers All content is Copyright Protected – ©2016 carbs by numbers. All Rights Reserved.