Create beautiful vegetarian starters in minutes with this chargrilled vegetable stack.
Credit by: KingOfChef
Preheat chargrill on high.
Place the zucchini, asparagus, tomatoes, onion and 1/2 the oil in a large bowl. Toss gently to combine.
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.
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.
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