Ingredients
2 tsp olive oil
(2 tsp)
½ tsp lemon zest
(1/2 tsp)
1 clove garlic
crushed
1 onion
(120g), sliced thinly
1 pinch salt
1 diced tomatoes
(400g)
¼ cup red wine vinegar
(3 tbsp)
3 tbsp brown sugar
2 potatoes
about 300-350g, sliced into 5mm rounds
2 zucchini
350-400g, thinly sliced lengthways
2 red capsicum
350g, deseeded and sliced
1 eggplant
300g, cut into 1cm rounds
olive oil spray
110g haloumi
sliced
1 cup basil leaves
12 black olives
for garnish
Allergy Advice
Contains Dairy
Equipment
- 1 small saucepan
- 1 oven trays
- 1 baking paper
- 1 frying pan
Instructions
- To make relish: Heat olive oil in a small saucepan and add lemon zest, garlic and onion with a pinch of salt.
- Cook on low for 10 minutes or until soft.
- Add tomatoes, red wine vinegar and brown sugar and bring to the boil.
- Reduce heat and simmer relish for 15 minutes or until reduced and thickened.
- To make vegetable stack: Pre-heat oven to 220°C conventional (or 200°C fan-forced) and line two oven trays with baking paper.
- Lay out potatoes, zucchini, capsicum and eggplant slices on trays, spray with oil and season with salt and pepper.
- Roast for 20-30 minutes until vegetables are softened (check vegetables after 20 minutes and remove any that are cooked).
- While vegetables are roasting, heat a frying pan on medium heat and cook the haloumi slices 1-2 minutes on each side until golden and the cheese is melted. (Do this 5 minutes before vegetables are ready to serve).
- Make four vegetable stacks, layering eggplant, potato, zucchini, haloumi, basil leaves and red capsicum.
- Continue layering vegetables, cheese and herbs and serve with relish and a few olives on the side.
Notes
Tip
Haloumi is very salty so you may need to taste this stack before adding any seasoning.
Variation
You may replace the potatoes with sweet potatoes if you prefer the colour and firmer texture.
Tip
If the eggplant are very large, you may need to sweat them (this removes the bitter flavour). To do this you can slice and sprinkle the cut surfaces with salt. Leave to sit for 5-10 minutes and then rinse off the salt and pat dry with a clean tea towel or kitchen paper before baking.
