THE word barbecue conjures up visions of greasy snags and mountains of meat. But it's possible to enjoy a barbecue without slinging half a cow on the grill.
Today's recipe is a barbecued vegetable and haloumi stack. Haloumi is traditionally made with the milk of goats and sheep. You can usually find the real thing in good delicatessens and health-food shops.
If you follow a vegan diet, then substitute firm tofu.
Vegetable and haloumi stack
- 1 green capsicum
- 1 medium gold sweet potato, peeled and cut into 15mm slices
- 1/2 cup olive oil
- 1 medium eggplant, cut into 10mm slices
- 2 large vine-ripened tomatoes, cut into 15mm slices
- 2 zucchini, cut lengthwise into slices
- 8 fresh asparagus, woody ends trimmed
- 180g haloumi, cut into 10mm thick slices
- sea salt and freshly ground black pepper, to taste
- basil or flat-leaf parsley to garnish
Hold the capsicum with tongs and carefully blacken the skin over a flame.
Place in a paper bag for 10 minutes.
The skin should peel off easily. Cut the flesh into wedges
. Steam the sweet potato slices for four minutes. Preheat the barbecue to high.
Brush both sides of the vegetable slices with oil. Place the eggplant and zucchini on the barbecue grill and reduce the flame to medium; cook for 3 minutes.
Turn over, then add the tomatoes and sweet potato.
Cook for a further 3 minutes, turn all vegetables again, then add asparagus.
Cook for 2-3 minutes, turning once. Turn the barbecue off and place haloumi on the grill.
Remove the vegetables and stack on four plates.
Turn the haloumi after a minute and cook for a further minute.
Add haloumi to the vegetable stacks, season to taste and garnish. Serves 4.
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