| Veggie Stack |
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Print Recipe
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| Servings | Prep Time |
| 4 | 10 |
| Cook Time |
| 30 |
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Ingredients
Servings:
Units:
200 grams potato sliced into 5mm thick discs 350 grams zucchini sliced lengthways 300 grams eggplant sliced into 1cm thick discs 350 grams red capsicum sliced and deseeded 150 grams haloumi 20 grams fresh basil 30 ml extra virgin olive oil 1 tsp rock salt 1/2 tsp black pepper 50 grams Kalamata olives for serving
Instructions
- Pre-heat oven to 220Ā°C conventional (or 200Ā°C fan-forced) and line two oven trays with baking paper.
- Lay out potatoes, zucchini, capsicum and eggplant slices on trays, spray with oil and season with salt and pepper.
- Roast for 20-30 minutes until vegetables are softened (check vegetables after 20 minutes and remove any that are cooked).
- While vegetables are roasting, heat a frying pan on medium heat and cook the haloumi slices 1-2 minutes on each side until golden and the cheese is melted. (Do this 5 minutes before vegetables are ready to serve).
- Make four vegetable stacks, layering eggplant, potato, zucchini, haloumi, basil leaves and red capsicum.
- Continue layering vegetables, cheese and herbs and serve with a drizzle of olive oil and a few olives on the side.
Nutrition Information
Nutrition Facts
Veggie Stack
Amount Per Serving
Calories 302
Calories from Fat 198
% Daily Value*
Total Fat 22g
34%
Saturated Fat 8g
40%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 27mg
9%
Sodium 1161mg
48%
Potassium 587mg
17%
Total Carbohydrates 19g
6%
Dietary Fiber 6g
24%
Sugars 6g
Protein 11g
22%
Vitamin A
61%
Vitamin C
299%
Calcium
3%
Iron
5%
* Percent Daily Values are based on a 2000 calorie diet.
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