When you’re on a weight loss plan, vegetables are going to feature pretty heavily in your daily menus. However, eating steamed or boiled veggies over and over again can get a little tiresome after a while.
This dish of chargrilled, lightly seasoned vegetables features different layers of flavour for a taste sensation that’s low-carb and low-fat.
Pile a little bit of mushroom, aubergine, tomato, onion and courgette on your fork all at once (or as many of these veggies as you can fit!) and enjoy biting into all those flavours and textures in one delicious mouthful.
Low-Calorie Grilled Mediterranean Stack Recipe
- 1 serving = 1 cup
- 2 large Portabella mushrooms, sliced in half
- 1 aubergine, sliced
- 1 roasted red pepper, sliced
- 1 courgette, sliced
- 1 red onion, roughly chopped
- 3 garlic cloves, peeled and finely sliced
- 450 g cherry tomatoes
- 1 tsp olive oil, with a sprinkle of basil
- To serve: rocket leaves, salt and pepper to taste
Preheat your oven to 180°C.
Prepare the vegetables, slicing the mushrooms, aubergine, pepper, courgette, onion and garlic, and roughly chop the red onion.
Spritz a griddle pan with spray oil and place it on a high heat.
Griddle all of the vegetables (apart from the rocket leaves), until they have griddle lines on them. This should only take a few minutes.
Season the veg, then place on a baking tray that’s been sprayed with your spray oil for around 20 minutes.
Drizzle the olive oil and basil on top before serving.
Amount per serving
Discover more delicious ways to get creative with vegetables:
This low-calorie vegetable side dish recipe is perfect for lovers of garlic.