Char-Grilled Vegetable Stacks with Rocket and Pine Nut Salad | The BBQ Barn

Ingredients

• 2 l large eggplants, cut into 1 cm thick round
• ½ tbsp tablespoon fine salt
• 2 l large zucchini, cut in half and sliced lengthways
• 2 l large capsicum, deseeded and sliced length way
• 1 tbsp tablespoon olive oil
• Salt
• Freshly ground black pepper
• 100 g grams soft goat’s cheese
• Rocket
• Balsamic glaze
• 1 tbsp tablespoon pine nuts, toasted
• Olive oil
• Juice of 1 lemon