Mediterranean Grilled Vegetable Stack

 

You will need:

 

½ onion finely diced
1 clove garlic, crushed
4-6 tomatoes, roughly chopped or 1x 400g can tomatoes in juice
8 medium flat mushroom
1 eggplant, cut into 8 rings
2 red capsicums, quartered & roasted *
150g mozzarella cheese
Fresh oregano leaves
Olive oil
Salt and pepper

 


 

Put a little olive oil into a saucepan and add onion and garlic, sauté over a moderate heat for a few minutes before adding the tomatoes and cook for about 10 minutes until saucy. Pour tomato mixture into a food processor and process until smooth. Push through a sieve to remove seeds and return to the pan and cook until thick. Season with salt and pepper.

 

Brush olive oil on mushrooms and eggplant pieces place under grill until cooked but still holding their shape.
 

Make the vegetable stack starting with the mushroom then eggplant, roasted capsicum then a slice of mozzarella. Place under a hot grill until cheese has melted.
 

Serve on individual plates. Drizzle the tomato sauce on and around the stack and garnish with fresh oregano.


Serves 8

 

* To roast capsicum. Place the capsicum on aluminium foil under a hot grill.  (Fan grill 200°C, if your oven has this function) When the skin has blackened, fold the foil over to make a sealed bag and allow the capsicums to steam as they cool, then peel off the skin.

 

For more recipes by Lisa Loveday buy her book here