Chargrilled vegetable stack

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  • 4Servings
  • 15 mPrep Time
  • 10 mCook Time
  • 25 mReady In



Print Recipe

Create beautiful vegetarian starters in minutes with this chargrilled vegetable stack.

Credit by: KingOfChef

Ingredients

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Nutrients

1752 kj ENERGY
22g FAT TOTAL
7g SATURATED FAT
7g FIBRE
16g PROTEIN
21mg CHOLESTEROL
624.39mg SODIUM
10g CARBS (SUGAR)
35g CARBS (TOTAL)




Steps to cook

  • Step 1

    Preheat chargrill on high.

  • Step 2

    Place the zucchini, asparagus, tomatoes, onion and 1/2 the oil in a large bowl. Toss gently to combine.

  • Step 3

    Place 1/3 of the vegetables on preheated chargrill and cook for 2-3 minutes each side or until tender and slightly charred. Transfer to a large plate and cover loosely with foil to keep warm. Repeat with remaining vegetables.

  • Step 4

    To serve, divide the chargrilled vegetables among serving plates. Sprinkle with the feta and basil. Whisk the vinegar, remaining oil, salt and pepper together in a small bowl. Drizzle the dressing over the vegetables and serve with the bread.

Tips & variations

  • Leftovers: use basil in pasta sauces and salads. Use vinegar in dressings and marinades. Use bread to make sandwiches. Wine suggestion: Houghton Semillon Sauvignon Blanc 1998




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