Ingredients
- 1 large eggplant, trimmed and cut into 5mm-thick slices
- 1 large red capsicum, seeded and cut into thick strips
- 2 zucchini, trimmed and cut into 1cm-thick diagonal slices
- 4 field mushrooms, cut into 1cm-thick slices
- salt and cracked black pepper
- 4 slices woodfired bread
- 300g ricotta, roughly crumbled
Method
- Step 1Preheat oven to 150°C. Heat a stovetop chargrill over medium-high heat and spray with oil spray. Sprinkle the eggplant, capsicum, zucchini and mushrooms with salt and cracked black pepper and spray with extra oil spray. Grill, in batches, until charred and tender. Transfer cooked pieces to an oven tray lined with non-stick baking paper and place in the oven to keep warm.
- Step 2Spray the bread with oil spray and grill until charred.
- Step 3To serve, divide the bread between serving plates. Stack the vegetables on the plates then sprinkle with the crumbled ricotta. Drizzle each stack with a little olive oil and balsamic vinegar, along with extra salt and cracked black pepper. Serve immediately with black olive tapenade, if desired.
- Low carb
- Low fat
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
- Vegetarian
Nutrition
782 kj
Energy
7g
Fat Total
4g
Saturated Fat
5g
Fibre
11g
Protein
32mg
Cholesterol
199.21mg
Sodium
6g
Carbs (sugar)
18g
Carbs (total)
All nutrition values are per serve
Notes
If black olive tapenade is unavailable, use a spoonful of pesto or hummus.
- Author: Kate Murdoch
- Image credit: Steve Brown
- Publication: Taste.com.au
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