Char Grilled Vegetable Stacks With Rocket And Pine Nut Salad

  • Prep Time
    30 minutes
  • Cook Time
    10 minutes
  • Difficulty
  • Servings
  • Ideal
    • charcoal
    • gas
    • Q


  • 2 large eggplants, cut into 1 cm thick rounds
  • 1/2 tablespoon fine salt
  • 2 large zucchini, cut in half and sliced lengthways
  • 2 large capsicum, deseeded and sliced length ways
  • 1 tablespoon olive oil
  • 100 g of soft goat’s cheese
  • Salt
  • Freshly ground black pepper

For the rocket salad

  • Rocket
  • 1 tablespoon pine nuts, toasted
  • Balsamic glaze
  • Olive oil
  • Salt
  • Freshly ground black pepper
  • Juice of 1 lemon


Step 1
For the vegetable stack

Salt the eggplant and place in a bowl. Set aside for 10 minutes.

Preheat the barbecue for direct cooking.

While the barbecue is preheating, rinse the eggplant well to remove all the salt. Dry the eggplant thoroughly.

Step 2
Put the eggplant, zucchini and capsicum in a large bowl and mix with the olive oil, salt and pepper.

Once the barbecue is preheated, turn all burners to medium.

Step 3
Place the vegetables directly on the grill leaving a small gap between each piece.

Close the lid and cook for 3 to 5 minutes.

Open the lid and turn the vegetables, then continue to cook for a further 3 to 5 minutes.

Once the vegetables are cooked, remove from the grill.

Step 4
To Assemble

Lay a piece of eggplant on the plate. Crumble some goat’s cheese on top of the eggplant.

Lay a couple of slices of zucchini on top.  Crumble some more goats’ cheese on top of the zucchini. 

Lay a slice of the capsicum over it. Repeat this process to create the stack.

Step 5
For the salad

Combine the olive oil, lemon juice and some salt and pepper in a small bowl and use to dress the rocket leaves.

Drizzle with the balsamic glaze and sprinkle with the toasted pine nuts.