This is a lovely stack of grilled vegetables with pesto. Can easily be done on the barbeque.
And if you are starting to plan already for 25 December our Christmas cook book is 10% off if you use this code – ch2016
- 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.