Veggie Stack

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Servings Prep Time
4 10
Cook Time
30
Servings Prep Time
4 10
Cook Time
30
Votes: 0
Rating: 0
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Rate this recipe!
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Print Recipe
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Servings Prep Time
4 10
Cook Time
30
Servings Prep Time
4 10
Cook Time
30
Ingredients
Servings: Units:
Instructions
  1. Pre-heat oven to 220°C conventional (or 200°C fan-forced) and line two oven trays with baking paper.
  2. Lay out potatoes, zucchini, capsicum and eggplant slices on trays, spray with oil and season with salt and pepper.
  3. Roast for 20-30 minutes until vegetables are softened (check vegetables after 20 minutes and remove any that are cooked).
  4. 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).
  5. Make four vegetable stacks, layering eggplant, potato, zucchini, haloumi, basil leaves and red capsicum.
  6. 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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