Grilled vegetable stack
Ingredients
(for 4 people)
For the vegetable stack:
• 1 each red, green and yellow
Bell pepper, deseeded and
quartered
• 1 medium sized eggplant, cut lengthwise into
Sliced
• 1 medium zucchini,
cut lengthwise into slices
• Olive oil
• 250g halloumi
For the dressing:
• 200 ml low-fat crème fraîche
• ½ handful of peppermint,
finely chopped
• 1 pink grapefruit,
1 half juice and
• 1 half sliced
• Salt
• black pepper, freshly ground
To serve:
• Zucchini flowers (if available)
or basil caviar
preparation
Preheat the grill to 200 °C and prepare for direct grilling. For the dressing, mix the crème fraîche, peppermint, grapefruit pulp and juice in a bowl. Season with salt and pepper and set aside.
For the vegetable stack, place the peppers, aubergine and zucchini on a large plate and drizzle with olive oil. Then grill immediately over medium heat until the vegetables are soft and a little roasted on the outside. Season with salt and pepper and set the vegetables to one side. Cut the halloumi lengthways into 8 pieces and also season with salt and pepper. Grill for 20-30 seconds on each side or until a grill pattern is visible on each side.
To serve, place a piece of halloumi on each plate, then stack the vegetables on top and then cover with another slice of halloumi. Drizzle the dressing around the stack of vegetables and garnish with a zucchini flower.
FIRE&FOOD Veggie Special
