If you’re planning on barbecue for Australia Day, shuffle over some of the sangs to make room for these seriously delicious grilled vegetables.
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WHAT YOU NEED
- 1 large eggplant, cut into 1 cm slices
- 2 medium zucchini, cut into thin slices (I use a v-slicer!)
- 250g haloumi cheese, cut into 0.5cm slices
- 2 TBS parsley, finely diced
- Handful of basil, roughly torn
- 2 TBS Extra virgin olive oil
- Pinch of salt
WHAT YOU DO
Fire up the barbecue or heat up a grill plate (a non-stick fry pan also works beautifully).
Grill the zucchini, eggplant and haloumi on each side until grill marks appear.
While the haloumi and vegetables cook, mix together the olive oil, salt and parsley in a small mixing bowl.
Place the cooked haloumi and vegetable slices on a large serving dish, brush over the olive oil.
Recipe and photo by Jenelle Croatto
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