Char Grilled Vegetable Stacks With Rocket And Pine Nut Salad - Weber SPIRIT EX 3 Series Manual

Char grilled vegetable stacks
with rocket and pine nut salad
Grill/direct medium-high heat 200 - 260°C
20 mins prep - 10 mins cook
Serves: 4
Ingredients
2 large eggplants, cut into 1 cm thick rounds
½ tbsp fine salt, for salting
2 large zucchinis, cut in half and sliced
lengthways
2 large capsicums, deseeded and sliced length ways
1 tbsp olive oil
Salt
Freshly ground black pepper
100 g of soft goats cheese
For the rocket salad
Olive oil
Juice of 1 lemon
Salt
Freshly ground black pepper
Rocket
Balsamic glaze
1 tbsp pine nuts, toasted
Method
For the vegetable stack
Salt the eggplant and place in a bowl. Set aside
for 10 minutes.
Preheat the barbecue for direct cooking.
While the barbecue is preheating, rinse the
eggplant well to remove all the salt. Dry the
eggplant thoroughly.
Put the eggplant, zucchini and capsicum in a
large bowl and mix with the olive oil, salt and
pepper.
Once the barbecue has preheated, turn all 3 main
burners down to MEDIUM.
Place the vegetables directly on the grill leaving
a small gap between each piece.
Close the lid and cook for 3 to 5 minutes.
Open the lid and turn the vegetables, then
continue to cook for a further 3 to 5 minutes with
the lid closed.
Once the vegetables are cooked, remove from
the grill.
To assemble
Lay a piece of eggplant on the plate.
Crumble some goats cheese on top of the
eggplant.
Lay a couple of slices of zucchini on top.
Crumble some more goats cheese on top of the
zucchini.
Lay a slice of the capsicum over it.
Repeat this process to create the stack.
For the salad
Combine the olive oil, lemon juice and some salt
and pepper in a small bowl and use to dress the
rocket leaves.
Drizzle with the balsamic glaze and sprinkle with
the toasted pine nuts.
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