Grilled Vegetable and haloumi stack with pesto

Name: Grilled Vegetable and haloumi stack with pesto
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 red capsicum cored and sides cut into strips; 1 lge eggplant cut into thin strips lengthways; 1 lge zucchini cut into thin strips lengthways; 1 pumpkin cut into thin strips lengthways; Changing Habits Seaweed Salt to taste; Cracked Changing Habits Pepper to taste; 100 g haloumi; 2 cloves garlic; 1 cup basil leaves; 2 lge handfuls baby spinach leaves; juice of 1 lemon; 2 tbsp roasted pine nuts; 1 tbsp olive oil; Changing Habits Seaweed Salt to taste; cracked Changing Habits Pepper to taste

by Tessa | Nov 13, 2022 | 0 comments

A vibrant combination of beautiful ingredients and packed full of flavour, this vegetarian and nutrient-dense meal or side dish will fast become a family favourite.

Yields2 ServingsPrep Time15 minsCook Time15 minsTotal Time30 minsDifficultyBeginner

Ingredients

Vegetable stack

2 red capsicum cored and sides cut into strips

1 lge eggplant cut into thin strips lengthways

1 lge zucchini cut into thin strips lengthways

1 pumpkin cut into thin strips lengthways

Changing Habits Seaweed Salt to taste

Cracked Changing Habits Pepper to taste

100 g haloumi

Pesto

2 cloves garlic

1 cup basil leaves

2 lge handfuls baby spinach leaves

juice of 1 lemon

2 tbsp roasted pine nuts

1 tbsp olive oil

Changing Habits Seaweed Salt to taste

cracked Changing Habits Pepper to taste

Directions

Vegetable stack

Pre-heat oven to 180 degrees Celsius.

Place capsicum strips skin side up on a lined baking tray along with the garlic with the skin still on. Bake for 45 minutes or until the capsicum skin peels off easily, throw the skin away. Peel away the garlic skin and keep the clove. Set aside.

Season all of the vegetable slices and grill on both sides over a medium-high heat until they begin to brown and become soft. Repeat and cook the remaining vegetable slices in batches.

Slice and grill the haloumi on both sides until it begins to brown. Set aside.

Pesto

Place the roasted garlic in a food processor with the rest of the pesto ingredients and blitz well.

Assembly

Stack the vegetables and haloumi on a plate and serve with the pesto however you wish!

Season with extra salt and pepper if needed.

CategoryMains

Ingredients

Vegetable stack

2 red capsicum cored and sides cut into strips

1 lge eggplant cut into thin strips lengthways

1 lge zucchini cut into thin strips lengthways

1 pumpkin cut into thin strips lengthways

Changing Habits Seaweed Salt to taste

Cracked Changing Habits Pepper to taste

100 g haloumi

Pesto

2 cloves garlic

1 cup basil leaves

2 lge handfuls baby spinach leaves

juice of 1 lemon

2 tbsp roasted pine nuts

1 tbsp olive oil

Changing Habits Seaweed Salt to taste

cracked Changing Habits Pepper to taste

Directions

Vegetable stack

Pre-heat oven to 180 degrees Celsius.

Season all of the vegetable slices and grill on both sides over a medium-high heat until they begin to brown and become soft. Repeat and cook the remaining vegetable slices in batches.

Slice and grill the haloumi on both sides until it begins to brown. Set aside.

Pesto

Place the roasted garlic in a food processor with the rest of the pesto ingredients and blitz well.

Assembly

Stack the vegetables and haloumi on a plate and serve with the pesto however you wish!

Season with extra salt and pepper if needed.

Notes

Grilled Vegetable and haloumi stack with pesto

Ingredients Directions

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