mozzarella and vegetable stack recipe | Schwartz

Ingredients

• <b> For the vegetables:</b>
• 2 aubergines
• 1 courgette
• 1 red onion
• 1 red pepper
• 1 green pepper
• 2 tbsp oil
• sea salt
• ground black pepper
• 1 tsp herbes de provence
• 200 g (7 oz) mozzarella, sliced
• 100 g (4 oz) sundried tomatoes
• <b> For the couscous:</b>
• 100 g (4 oz) couscous
• 200 ml (7 fl ozs) hot vegetable stock
• 1 tbsp olive oil
• 1 red onion finely diced
• 1 red pepper, diced
• 1 tsp garlic granules
• 25 g (1 oz) pinenuts, toasted
• 1/4 cucumber, diced
• 50 g (2 oz) olives
• Schwartz Sea Salt and Black Pepper to season