SERVES 4
INGREDIENTS
Olive oil spray
1 large aubergine, sliced lengthways
1 red pepper, seeded and quartered
2 large zucchini, sliced lengthways
4 large flat mushrooms, stems removed
1 red onion, thickly sliced
4 x 150g ricotta cheese (females)
4 x 200g ricotta cheese (males)
2 cloves garlic, sliced
½ cup fresh basil, chopped
2 tablespoons fresh chives, finely chopped
Balsamic vinegar
Cracked pepper
METHOD
- Spray aubergine, pepper, zucchini, mushrooms, and onion with oil and cook in batches on a heated barbecue or grill plate until tender.
- Combine cheese, garlic, and herbs in a medium bowl. Mix gently.
- Divide the aubergine slices among serving plates. Layer with cheese mixture, zucchini, pepper, and mushroom. Top with another layer of ricotta cheese and onion.
- Drizzle with balsamic vinegar and cracked pepper.
| AVERAGE QUANTITY | PER PORTION |
|---|---|
| Energy | 1125.2kJ |
| Protein | 15.4g |
| Fat | 15.8g |
| Glycaemic carbohydrate | 14.9g |
| of which is sugar | 10.6g |
| Fibre | 6.6g |