Char-Grilled Vegetable Stacks with Rocket and Pine Nut Salad
Yields1 ServingPrep Time30 minsCook Time10 minsTotal Time40 mins 2llarge eggplants, cut into 1 cm thick round ½tbsptablespoon fine salt 2l large zucchini, cut
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Cooking tools:
- Barbecue grill
- Mixing bowl
- Whisk
- Measuring spoon
- Plate
- Tongs
- Chef's knife
- Cutting board
- Colander
- Kitchen towel
- Measuring cup
- Serving platter
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
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