Grilled Vegetable Stack

Serves 4, 221 calories per serve


  • Olive oil spray
  • 1 large eggplant, sliced lengthways
  • 1 red capsicum, seeded and quartered
  • 2 large zucchini, sliced lengthways
  • 4 large flat mushrooms, stems removed
  • 1 Spanish onion, thickly sliced
  • 480g or 2 cups low-fat ricotta cheese
  • 2 cloves garlic, sliced
  • 1/2 cup fresh basil 

Grilled Vegetable Stack


  1. Spray eggplant, capsicum, zucchini, mushrooms and onion with oil and cook in batches on a heated barbecue or grill plate until tender.
  2. Combine ricotta cheese, garlic and herbs in a medium bowl. Mix gently.
  3. Divide the eggplant slices among serving plates. Layer with ricotta cheese
  4. mixture, zucchini, capsicum and mushroom. Top with another layer of ricotta cheese and onion.
  5. Drizzle with balsamic vinegar and cracked pepper.

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