VegBox Recipes

Aubergine & Courgette Stack

AUBERGINE (EGGPLANT), COURGETTE, TOMATO & MOZARELLA STACKS

These aubergine and courgette stacks are great served with rice. They're also a delicious, healthy and easy-to-make addition to the BBQ for vegetarians and meat-eaters alike.

 
 

Ingredients

Makes four kebabs

1 aubergine
2 courgettes
2 beef tomatoes
2 mozarella balls

For the marinade

olive oil
balsamic
lemon juice
two cloves of garlic
torn basil leaves
salt and pepper
 

Method

  1. Slice the aubergine, courgette, tomato and mozarella into discs.
  2. Put the aubergine, courgette and tomato slices into a plastic bag with a glug of olive oil, balsamic vinegar, a squeeze of lemon juice, salt and pepper, two minced cloves of garlic and torn pieces of fresh basil leaves.
  3. Shake well. Ideally, leave this mix in the fridge for a few hours.
  4. Arrange the marinated discs on skewers with the mozarella, alternating between ingredients (don't throw away the marinade!)
  5. Place the skewers side by side in a baking dish, brush with marinade, and grill for 15 minutes, turning regularly and brushing with marinade.
  6. Once they're done, serve them either on their skewers, or carefully slide the slices off the skewers into vertical stacks on a serving plate. Lovely with rice.
 

Time From Cupboard-To-Table

30 minutes
 

Notes & Variations on Aubergine & Courgette Stack

Try adding flat field mushrooms, peppers, or chunks of onion.
 
 
 

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