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Chargrilled vegetable stacks
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Budget-friendly Mediterranean-style veggie bake perfect for spring entertaining.
Ingredients:
  • Olive oil spray
  • 1 x 400g can no-added-salt diced tomatoes
  • 1 small (about 300g) eggplant, ends trimmed, cut lengthways into four 1cm-thick slices
  • 300g sweet potato (kumara), peeled, cut lengthways into four 5mm-thick slices
  • 1 large zucchini, ends trimmed, cut into eight 5mm-thick slices diagonally
  • 250g Cottage Cheese
  • 40.00 ml chopped fresh basil
  • 1 tsp finely grated lemon rind
  • 75g baby spinach leaves
  • Fresh basil leaves, to serve
  • Mixed salad leaves, to serve
Instructions:
  • Preheat oven to 180°C. Heat a medium frying pan over medium heat and spray with olive oil spray. Sauté onion for 5 minutes until soft. Stir in garlic for 1 minute until aromatic. Add tomatoes, bring to a boil, then simmer on low for 5 minutes until thickened.
  • Preheat a chargrill on high. Spray the eggplant, sweet potato, and zucchini with olive oil spray. Grill the eggplant and sweet potato in 2 batches for 2-3 minutes per side until slightly tender and charred. Transfer to a plate. Grill the zucchini for 1-2 minutes until slightly tender and charred. Transfer to the plate.
  • In a bowl, mix together the cottage cheese, chopped basil, and lemon rind. Spread half a cup (125ml) of the tomato mixture on the bottom of a 3L (12-cup) baking dish. Layer the eggplant evenly on top. Divide half of the cottage cheese mixture over the eggplant, then layer with half of the spinach. Repeat the layering process with sweet potato, remaining cottage cheese mixture, remaining spinach, and top with zucchini.
  • Sprinkle the remaining tomato mixture over the top and generously season with pepper. Bake for 15-20 minutes, or until vegetables are tender.
  • Plate the vegetable stacks, generously spoon the flavorful tomato mixture from the pan over them, and sprinkle with fresh basil leaves. Serve alongside a vibrant mix of salad leaves.

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