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Chargrilled vegetable stack
Chargrilled vegetable stack
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Whip up a quick and elegant chargrilled veggie stack.
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 (1/4 cup) olive oil
  • 125g feta, crumbled
  • 125.00 ml fresh basil leaves, shredded
  • 20.00 ml balsamic vinegar
  • Salt & ground black pepper, to taste
  • 8 thick slices Italian-style bread, to serve
Instructions:
  • Heat the chargrill on high until it's ready for cooking.
  • Combine zucchini, asparagus, tomatoes, onion, and half of the oil in a large bowl, gently tossing to mix.
  • Grill 1/3 of the vegetables on preheated chargrill until tender and slightly charred on each side for 2-3 minutes. Transfer to a large plate and cover loosely with foil to keep warm. Repeat with remaining vegetables.
  • For plating, distribute the chargrilled vegetables onto individual serving plates. Top with feta and basil. Mix vinegar, remaining oil, salt and pepper in a small bowl. Drizzle the dressing over the vegetables and serve with the bread.

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