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Photo of Grilled vegetable and haloumi stack with eggplant toast by WW

Grilled vegetable and haloumi stack with eggplant toast

6
Points®
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Moderate
Grilled vegies, haloumi and baba ganoush serve on top of toast makes for a great Sunday lunch with the girls

Ingredients

Pumpkin

320 g, (Japanese), thinly sliced (buy 400g)

Red capsicum

1 medium, cut into 2cm thick strips

Asparagus

2 bunch(es)

Zucchini

2 medium, cut lenghtways into 1cm thick slices

Tomato(es)

2 medium, (roma), halved

Haloumi cheese

180 g, cut into 1cm thick slices

Canned cannellini beans, rinsed, drained

1 400g can, (400g can)

Apple cider vinegar

¼ cup(s), (60ml) or ver juice

Olive oil

1 tbs

Fresh flat-leaf parsley

1 tbs

Oil spray

1 x 3 second spray(s)

Instructions

  1. 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.
  2. Whisk together ver juice and oil in a small bowl. Serve vegetable stack drizzled with dressing, scattered with parsley and topped with haloumi.

Notes

SERVING SUGGESTION: 4 x 35g slices toasted rye sourdough spread with 13 cup (65g) baba ganoush (eggplant dip) sprinkled with sumac.TIP: To warm white beans, place in microwave on high (100%) for 1 minute, or in a small saucepan of boiling water over medium heat for 1–2 minutes, then drain. Haloumi is a firm, salty cheese that’s suitable for cooking. Its firm texture softens when cooked.

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