Grilled Vegetables Tower
- 1 Red Pepper
- 1 Green Pepper
- 1 Zucchini (round or big)
- 1 Eggplant (round and black)
- 4 Mushrooms Pleurotus (only the filet)
- 2 tablespoons Olive Oil
- Salt
- Pepper
- Garlic (dried and shredded)
- 1 tablespoon Vinegar (balsamic cream)
- Oregano (to sprinkle in the end)
- 1 Halloumi Cheese
Preheat the oven to 200C degrees in the grill setting and prep a shallow pan, lining it with cooking paper.
Wash the vegetables well.
Cut the peppers vertically into 4 pieces and clear them from the seeds and stem.
We also peel the zucchini and eggplant.
If our zucchini is round, cut it horizontally in washers.
If it's long and narrow, cut it diagonally so that it has a bigger diameter. We also cut the eggplant in washers.
Clean your mushrooms and cut the halloumi in washers as well.
Toss all of your vegetables and cheese on your pan.
Add salt, and pepper and drizzle some olive oil.
Bake the vegetables for about 8 minutes in the oven.
After they are done, we let them cool for about 5 minutes.
Moving on we assemble our little towers placing the vegetables in the order we want to, as long as each tower has one piece of cheese.
Garnish your tower with balsamic cream and oregano.
- Make different variations of the towers, depending on the season, the time you're serving them, the type of the meal, and the ingredients that would accompany it better.
- Be careful to not overcook the vegetables, cause once you try assembling your tower it will break down.
- You could prep them ahead and save them at room temperature, especially if it's summer. They don't need to be warm when serving them.
It's an easy, quick, and impressive idea for when you have Unexpected Guests over and when at the same time is a great addition to your Easter meal.
