Name: Antipasto Stacks
Cook time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 1 large eggplant; 2 zucchini; 1 red pepper; 1 yellow pepper; olive oil; 1 large fresh mozzarella ball, sliced; handful fresh basil leaves; mini olives and baby greens, to serve; Dressing; 2 tablespoon balsamic vinegar; 1/4 cup olive oil; 1/2 teaspoon brown sugar; 1 small garlic clove, crushed; sea salt and cracked pepper

Ingredients

1 large eggplant

2 zucchini

1 red pepper

1 yellow pepper

olive oil

1 large fresh mozzarella ball, sliced

handful fresh basil leaves

mini olives and baby greens, to serve

Dressing

2 tablespoon balsamic vinegar

1/4 cup olive oil

1/2 teaspoon brown sugar

1 small garlic clove, crushed

sea salt and cracked pepper

Method

1.Cut the eggplant, zucchinis and peppers into medium-sized slices. Spray with oil and season.

2.Chargrill the vegetables for 2-3 minutes until coloured and tender. Layer the vegetables with sliced mozzarella and basil leaves to make a stack.

3.Arrange the stacks on alined, shallow baking dishand chill until ready to serve.

4.Preheat the oven to 190ºC. Drizzle the stacks with olive oil and bake for 10-12 minutes.

5.Serve with baby greens, mini olives and drizzle with dressing.

6.For dressing, combine all the ingredients in a jar and shake well.

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Ingredients

Method

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