Vegetable Stack

An oldie but a goodie, particularly now we have a light Haloumi. Team with fish or a lamb fillet for a tasty meal

Ingredients

1 large eggplant
2 medium zucchinis
1 red capsicum
1 medium sweet potato
2 medium tomatoes
4 large mushrooms
200g pack reduced fat Haloumi cheese
1 clove garlic
2 tablespoons olive oil

Method

1. Heat oven to 180°C. Slice sweet potato and zucchini into fine strips lengthways, brush with olive oil and place on baking tray in oven. Cook until tender.
2. Cut eggplant, tomato, capsicum and tomato in to slices. Once sweet potato and zucchini are tender, brush remaining vegetables with olive oil and place on baking tray until all vegetables are char grilled.
3. Lightly fry Haloumi cheese in pan using spray olive oil.
4. Remove vegetables from oven and stack together into 4 stacks. Add fried cheese, and place head of mushroom on top of stack. Sprinkle garlic on top of mushroom heads.
5. Place stacks back in oven and bake until mushroom is warm.