Grilled vegie stack
Please log in to save or rate. Serves: 4Time to make: 35 mins
Total cost: $15.28 / $3.82 per serve
(at time of publication)
- 2 medium zucchini, trimmed
- 1 small (about 350g) eggplant, ends trimmed
- 450g piece sweet potato, peeled, ends trimmed
- 200g fresh low-fat ricotta
- 2 tablespoons finely chopped chives
- 1 teaspoon lemon zest
- 150g peeled roasted capsicum, (not in oil), diced
- 1 tablespoon balsamic vinegar
- 1 teaspoon olive oil
- cooking oil spray
- 400g tin brown no-added-salt lentils, rinsed and drained
- 4 tablespoons balsamic glaze, to serve
Nutritional information (per serve)
Instructions
Step 1 Cut zucchini lengthwise into 5mm-thick slices, eggplant lengthwise into 1cm-thick slices and sweet potato lengthwise into 5mm-thick slices. Place sweet potato into a microwave-proof dish and add 2 tablespoons water. Cover and microwave on high for 2 1/2 minutes, or until almost tender. Drain any excess water.
Step 2 Combine ricotta, chives and zest and season with freshly ground black pepper. Set aside. Combine capsicum, balsamic and olive oil, then set aside.
Step 3 Place a large chargrill pan or barbecue grill over high heat. Spray all vegies lightly with oil. Grill for 2 minutes each side, or until lightly charred and tender, then set aside to cool.
Step 4 To serve, place 1/4 of the eggplant onto each base of 4 serving plates. Spread each with 1/8 of the ricotta mixture, then spoon over 1/8 of the lentils. Top each with 1/4 of the zucchini, another layer of the ricotta, some more lentils and finally 1/4 of the sweet potato. Finish with a large spoonful of the capsicum and drizzle with balsamic glaze.
HFG tip
- Fresh ricotta from the deli section can be quite firm. If this is the case, try adding 2 tablespoons skim milk, and stir until smooth and creamy.
- This dish goes well with steak.
- Find balsamic glaze with dressings in the supermarket.
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