Eggplant and capsicum are at their peak during the summer months.

Make the most of these healthy Mediterranean vegetables in this simple and tasty vegetarian dish by Veet’s Cuisine:

Eggplant and Capsicum Stack

  1. 1 medium eggplant
  2. 2 red capsicums
  3. 1 zucchini
  4. 6 field mushrooms
  5. 250 g halloumi
  6. olive oil
  7. Australian organic sea salt

Method

  1. Slice the eggplant into 1 cm rounds. Mix the rounds with salt and place into a baking tray, splash with liberal olive oil and place 180 C oven for up to 45 minutes or until cooked through.
  2. Cut the capsicums in half and remove the seeds. Place in an oiled baking tray and bake until soft.
  3. Cut the zucchini in half then make length ways slices and fry in a very tiny amount of oil until cooked. Do the same with the whole mushrooms. Slice the halloumi and also fry the slices.
  4. Fry the whole mushrooms in a small amount of oil. When the capsicum in cooked remove it from the oven an  let cook a little and then remove the ski and cut into strips.
  5. Make the veggie stack by putting a slice of the eggplant on the bottom followed by the mushroom and then the other veggies. You can either add the capsicum to the stack or use it as a garnish on top of the stack. Once all veggies are stacked add the halloumi slices.

This is lovely with a rocket or basil pesto.

www.veetscuisine.com.au