Ingredients:
2 zucchini, sliced lengthways into four or five pieces
bunch of asparagus, diagonally halved
2 tomatoes sliced into 1cm rounds
250gm mushrooms
1 red onion, cut into rings
1 red capsicum, cut into quarters
500gm of pumpkin sliced into 1cm flat layers
1 eggplant sliced into 1cm layers
olive oil
1 baba ghannouj dip
handful of baby spinach or basil leaves for garnish
salt & pepper, to taste
excellent with couscous or thickly sliced bread

    Method:

    Put zucchini, capsicum, eggplant, & pumpkin into a bowl & toss gently with olive oil & place on baking tray and grill (carefully!) until softened & a little charred, turning at least once. Takes less than 10 minutes.

    While that's happening gently fry the onion, mushrooms, tomatoes & asparagus in olive oil.  

    Once everything is cooked nicely - start stacking! Pumpkin is best on the bottom, then stack as you like topping with the baba ghannouj to taste, along with salt & pepper & then spinach/basil as a garnish.

    An extra little zing can be had by drizzling some balsamic over the top. 

     

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