preparation time: 25 minutes
1 eggplant, peeled and cut into thick slices (about ½ inch)
1 sliced onion (also cut in ½ inch)
1 zucchini, sliced
12 stalks of asparagus
2 large bell peppers
6 large fresh mushrooms
6 thick cheese slices (can be fresh mozzarella or tofu)
6 to 12 basil leaves
salt, pepper, olive oil and balsamic vinegar to taste
6 stalks of rosemary to decorate
1 – The bell pepper is the one who has different preparation and should be grilled whole. To grill, let it be black on all sides. Then, place it in a sealed plastic bag. After a few minutes in the bag, will be easier to remove the skin and seeds, which are not used. Cut them into 3 pieces and set aside.
2 – Cut all other vegetables and place them on the grill. Cook until you can see the grill marks and turn the vegetables.
3 – When they are cooked to your taste (more or less soft), place them in a bowl and season with salt, pepper and olive oil.
4 – To plate, start with the eggplant or peppers as the base (since they are the largest) and then add the other ones, alternating with cheese and some basil leaves.
5 – On the top, put 2 stalks of asparagus crossed (as the picture shows) and drill a hole right in the middle (with the help of a barbecue stick), putting a stalk of rosemary for decoration.
6 – Sprinkle the seasoning of your choice (I used olive oil and balsamic vinegar) and serve.
Tips and Options:
- To prevent the onions to fall apart while grilling, attach the slices with a toothpick.
- Any other vegetable can be used (or replaced) in this recipe: potatoes, green beans, carrots… The only thing that changes is the cooking time for each one.
- To make that a complete meal, add grilled chicken to the layers.