Grilled Veggie Stack
Tour de Légumes Grillés
30 min · Medium · 290 kcal per serving
Ingredients
For one serving.
- Aubergine(Aubergine)1 whole
- Courgette(Courgette)1 whole
- Red pepper(Poivron rouge)1 whole
- Halloumi(Halloumi)100 g
- Balsamic vinegar(Vinaigre balsamique)2 tbsp
- Olive oil(Huile d'olive)2 tbsp
Preparation
Step by step, from pantry to plate.
Slice the aubergine and courgette into long even rounds, and cut the red pepper into flat pieces, removing the seeds and core.
Brush the aubergine, courgette, and red pepper lightly with olive oil and season with a little salt and pepper.
Heat a grill pan or barbecue over medium heat and cook the vegetables until well marked and tender, turning once as needed.
Slice the halloumi into thick pieces and grill it for a short time on each side until golden.
Warm the balsamic vinegar in a small pan or in a bowl with a little heat if needed, just until slightly syrupy.
Stack the grilled vegetables and halloumi on plates, layering them neatly for a tall presentation.
Drizzle the balsamic vinegar over the stacks and finish with a small pinch of pepper if you like.
Good to know
If the vegetables are browning too quickly, lower the heat a little so they soften without burning.
Plan it into your week
Drop this recipe into the free Meal Planner and it lands on your shopping list automatically, quantities summed with everything else you cook this week.
