Chargrilled Vegetable Stack

Create beautiful vegetarian starters in minutes with this chargrilled vegetable stack.

The ingredient of Chargrilled Vegetable Stack

• 5 small zucchini ends trimmed sliced lengthways into thirds
• 2 bunches asparagus ends trimmed diagonally halved
• 4 large egg tomatoes thickly sliced lengthways
• 1 large red onion cut into wedges
• 60mls 1 4 cup olive oil
• 125g feta crumbled
• 1 2 cup fresh basil leaves shredded
• 1 tbsp balsamic vinegar
• salt ground black pepper to taste
• 8 thick slices italian style bread to serve

The Instruction of chargrilled vegetable stack

• preheat chargrill on high
• place the zucchini asparagus tomatoes onion and 1 2 the oil in a large bowl toss gently to combine
• place 1 3 of the vegetables on preheated chargrill and cook for 2 3 minutes each side or until tender and slightly charred transfer to a large plate and cover loosely with foil to keep warm repeat with remaining vegetables
• to serve divide the chargrilled vegetables among serving plates sprinkle with the feta and basil whisk the vinegar remaining oil salt and pepper together in a small bowl drizzle the dressing over the vegetables and serve with the bread

Nutritions of Chargrilled Vegetable Stack

fatContent: 418 728 calories
saturatedFatContent: 22 grams fat
carbohydrateContent: 7 grams saturated fat
sugarContent: 35 grams carbohydrates
fibreContent: 10 grams sugar
proteinContent: n a
cholesterolContent: 16 grams protein
sodiumContent: 21 milligrams cholesterol

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