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
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
All nutrition values are per serve
If black olive tapenade is unavailable, use a spoonful of pesto or hummus.
- Author: Kate Murdoch
- Image credit: Steve Brown
- Publication: Taste.com.au