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Roast chicken and vegetable lasagne
Roast chicken and vegetable lasagne
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Prep Time:
25 minutes
Cook Time:
Total Time:
25 minutes
Succulent roast chicken elevates this light and wholesome lasagne.
Ingredients:
  • 8 bought even-sized slices chargrilled eggplant
  • 4 bought whole chargrilled skinless red capsicums
  • 1 large barbecued chicken
  • 82.50 ml roughly torn fresh basil leaves
  • 82.50 ml loosely packed fresh continental parsley leaves
  • 6 sprigs fresh thyme, leaves picked
  • 1/4 large red onion, thinly sliced
  • 80ml (1/3 cup) tomato juice
  • 30.00 ml white wine vinegar
  • 9.20 gm extra virgin olive oil
  • 1 large garlic clove, crushed
  • Salt & freshly ground black pepper
Instructions:
  • Lay the eggplant and capsicum on top of two paper towels in a single layer. Cover with another paper towel and gently press to remove excess oil. Let it sit.
  • Prepare the chicken by removing the meat and discarding the wings, skin, and fat. Cut the larger pieces into 1cm-thick slices and set aside.
  • Combine the basil, parsley, thyme, and onion in a bowl, gently mixing them together.
  • In a jug, combine tomato juice, vinegar, oil, and garlic. Season with salt and pepper, then whisk until well combined.
  • To present, lay a slice of eggplant on each plate, then layer half of the chicken on the eggplant slices. Sprinkle half of the herb mixture over the chicken and drizzle a third of the dressing over everything. Place a whole capsicum on top. Add the remaining chicken over the capsicum and top each with another eggplant slice. Sprinkle the stacks with the remaining herb mixture and drizzle the rest of the dressing over the top.

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