Is there anything more simple, easy and delicious than a stack of veges grilled and piled high on a plate with layers of salty haloumi and a drizzle of pesto? Mmmmmmm! - I could eat this every day.
Before you go out and buy any specific ingredients take a look in your pantry and see what veges you already have as it really is the type of dish that you can mix and match with. I have added mushrooms, red onions and brocolli into the mix before and have also used roasted sweet potato instead of pumpkin. Get creative with it and make your own version. Add some lemon juice, zest, garlic, salt and pepper to the cooked eggplant and zuchinni whilst warm for some extra zing. Sprinkle the pumpkin with some chilli flakes for a bit of bite. You really can't go wrong if you keep it simple and I have listed some suggestions below so you can use up any leftover vegetables you might have as well which are not quite as yummy but none the less tasty and health promoting. Enjoy!
A Simple Vegetable Stack
Serves 2 – 4
Pumpkin – ½ medium cut into slices approx 3cm thick, roasted at 185 degrees ceclius for approx 20 mins or until tender. Brush or spray lightly with olive oil prior to roasting
Red Capsicum – 2 medium roasted. Take a look at these guidelines then slice each capsicum into strips
Eggplant – 1 large cut into discs approx 2cm (½ inch) thick, lightly sprayed with olive oil and grilled for approx 3 – 4 mins or until tender
Zucchini – 3 medium cut lenthways approx 2 cm (1/2 inch) thick, lightly sprayed with olive oil and grilled for approx 3 – 4 mins or until tender
Haloumi – 1 block cut into 2 cm (1/2 inch) thick slices and grilled until brown and gently crisp
Grill the vegetables as above. Start with the pumpkin, capsicum then grill the eggplant and zuchinni. If you have a bbq grill the eggplant and zucchini can be done on there all at one time.
Keep the cooked veges warm by placing them on a tray covered with foil until ready to serve.
Lastly, cook the haloumi just before serving as it takes no time at all in a pre heated pan over a medium heat.
To assemble, place layers of pumpkin, eggplant, zucchini and strips of capsicum on top of one another, then add a layer of haloumi and repeat if not to high adding another layer of haloumi on top alongside some greens and a drizzle of pesto.
There are no rules other than ensuring there is a good base to support the layering. I often fold the layers of zuchinni and eggplant over on the ends to keep it looking neat.
Use Goats cheese instead of haloumi if you prefer.
Add a splash of balsamic if you wish.
I never worry if I have leftover vegetables either. If you do then you can use them in the following ways:
Warm them for breakfast the next morning and top with a poached egg
Use them in a sandwich alongside some seasoned ricotta or creamed cheese
As a snack with hummus or guacamole
In a salad , stirfry or mixed them through some cooked quinoa with lemon juice, salt, pepper, fetta and a couple good handfuls of fresh herbs.
Hey There, I’m Sherilyn the creator of Wholepromise. This is where I venture outside of being a mum, wife and Fertility Nurse Specialist. I live on the Sunshine Coast in Qld, Australia and am spoilt by year round access to Farmers Markets offering a plethora of local, seasonal and organic produce. In all Wholepromise is my style of food, it’s the food I want my boys to appreciate and it’s the food that makes me happy. Styling and photographing it is just another bonus.
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