Char-Grilled Vegetable Stacks with Rocket and Pine Nut Salad

Difficulty: easy
Fuel Type:
  • People

    Serves 4

  • Prep Time

    30 min.

  • Barbecue Time

    6 to 10 min.


the Ingredients

Grilled Vegetable Stack
  • 2 large eggplants, cut into 1 cm thick round
  • ½ tablespoon fine salt
  • 2 large zucchini, cut in half and sliced lengthways
  • 2 large capsicum, deseeded and sliced length way
  • 1 tablespoon olive oil
  • Salt
  • Freshly ground black pepper
  • 100 grams soft goat’s cheese

For the rocket salad

  • Rocket
  • Balsamic glaze
  • 1 tablespoon pine nuts, toasted
  • Olive oil
  • Salt
  • Freshly ground black pepper
  • Juice of 1 lemon


  • Sprinkle the eggplant with the ½ tablespoon fine sea salt and place in a bowl. Set aside for 10 minutes. Preheat the barbecue for direct cooking.
  • Rinse the eggplant well to remove all the salt. Dry the eggplant thoroughly. Put the eggplant, zucchini, and capsicum in a large bowl, mix with 1 tablespoon olive oil, and season salt and pepper. Once the barbecue is preheated, turn all burners to medium.
  • Place the vegetables directly on the grill leaving a small gap between each piece. Close the lid and cook the vegetables for 3 to 5 minutes per side. Remove from the grill.
  • To assemble each stack, lay a piece of eggplant on a plate. Crumble some of the goat cheese on top of the eggplant. Lay a couple of slices of zucchini on top. Crumble some more goat cheese on top of the zucchini. Lay a slice of the capsicum over it. Repeat this process to create the stacks.
  • In a small bowl whisk 1 tablespoon olive oil with the lemon juice and season with salt and pepper. Add the rocket leaves and toss. Drizzle with balsamic glaze and sprinkle with the toasted pine nuts.

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