Grilled vegetable and haloumi stack with eggplant toast
320 g, (Japanese), thinly sliced (buy 400g)
1 medium, cut into 2cm thick strips
2 medium, cut lenghtways into 1cm thick slices
2 medium, (roma), halved
180 g, cut into 1cm thick slices
Canned cannellini beans, rinsed, drained
1 can(s), (400g can)
Apple cider vinegar
¼ cup(s), (60ml) or ver juice
Fresh flat-leaf parsley
1 x 3 second spray(s)
- Preheat barbecue or chargrill pan over medium-high heat. Lightly spray pumpkin, capsicum, asparagus, zucchini, tomatoes and haloumi with oil. Cook pumpkin, turning, for 5–6 minutes or until tender. Cook capsicum, asparagus, zucchini and tomatoes, turning, for 3–4 minutes or until tender. Cook haloumi for 1–2 minutes each side or until golden. Add warmed white beans to vegetables, gently combining.
- Whisk together ver juice and oil in a small bowl. Serve vegetable stack drizzled with dressing, scattered with parsley and topped with haloumi.