Grilled Vegetable Stack

Grilled Vegetable Stack

This recipe combines the goodness and taste of grilled pumpkin, tomatoes, onion, avocado, balsamic vinegar and fresh crusty bread.

CAL P/SERVE
380
kJ P/SERVE
1590
FAT P/SERVE
10.8g
CARBS P/SERVE
53.2g
PROTEIN P/SERVE
12.9g
SUGAR P/SERVE
8.3g
SODIUM P/SERVE
438g
FAT
%
3.7%
ENERGY RDI%
18.2%

This grilled vegetable stack is a very quick and easy light meal, perfect if you have had a large lunch or just feel like something small. Feel free to use any other vegetables in the stack including capsicum, sweet potato or zucchini as they tend to grill very well also.

Ingredients

  • 200g 4-6 slices pumpkin sliced thinly.
  • 1 tbsp. Cooking spray
  • 2 tomatoes,each sliced in 3 slices for grilling
  • 1 onion, sliced into full rings
  • 1/2 avocado sliced
  • Balsamic vinegar, to drizzle.
  • 1 tbsp. tomato chutney (or tzatziki works as well)
  • 4 large slices bread

Method

  1. Heat large griddle plateBBq or pan over high heat. Spray pumpkin with cooking spray and grill each side until cooked, turn heat to med if too hot. If you do not have a griddle plate a sandwich press can be used to grill the vegetables.
  2. Take pumpkin off and set aside. Grill the onions and tomatoes each side until golden brown. Take off drizzle with a splash of balsamic vinegar then grill bread.
  3. Now assemble into sandwich, with sliced avocado, chutney or relish and slice in half.

Nutrition Table

Servings: 2 Serving size:286g
Average Serve Average 100g
Energy 1590 kJ 556 kJ
  380 Cal 133 Cal
Energy 380 Cal 133 Cal
  91 Cal 32 Cal
Protein 12.9 g 4.5 g
Fat, total 10.8 g 3.8 g
- Saturated 1.8 g 0.6 g
Carbohydrate 53.2 g 18.6 g
- Sugars 8.3 g 2.9 g
Sodium 438 mg 153 mg

This recipe was developed by Sharrelle Haywood and the Food Photography is courtesy of Factory59. In order to have permission to use this recipe on your website or blog, you must include a website link to weightloss.com.au with the recipe to acknowledge our copyright.

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