Griddled vegetables with mozzarella and basil

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Griddled vegetables with mozzarella and basil serves 3, 185 calories

Griddling vegetables is a really good way to bring out all those lovely flavours, whilst using the minimum amount of oil.  I have suggested using aubergines, peppers, courgettes, fennel and mushrooms.  But feel free to use whatever is in your fridge, like leeks, onions, imagesbutternut squash or tomatoes.  You can also make it less spicy and more herby by removing the chilli and adding parsley, oregano, mint, thyme or bay leaves

You will quickly realise how versatile this recipe is; for instance if you have ½ a can of cannelloni beans in the fridge then add them to the dish before you put it in the oven. And if you have any stale bread knocking around add a splash of water to it, squeeze it out and toss it into the roasting dish with the veg.  It will soak up all those flavours and go lovely and crispy

½ an aubergine, sliced into rings

2 red peppers, halved and deseeded

2 courgettes, halved and cut into thick slices

½ a fennel cut into slices

100g chestnut mushrooms sliced

60g  ½ fat mozzarella cheese, drained and thickly sliced

½ teaspoon chilli flakes

1 garlic clove – crushed, grated or sliced

large pinch ground black pepper

sea salt

1 tsp lemon juice

handful of fresh basil leaves


Pre heat the oven 180oC

Place the oil in a large bowl and add all the vegetables, using a spoon turn all the vegetables so they are coated with some oil

imagesPut a griddle pan (or use a frying pan, but you won’t get the griddle marks) on a high heat and place the veg on the hot griddle and cook for a few minutes, on each side.  You will have to do this in small batches.  When each batch is softened place into a roasting dish

If you have a Forman grill, the vegetables can be cooked in that

Once all the veg are softened and have been placed in the roasting dish add the chilli IMG_1173flakes, garlic, salt and plenty of black pepper.  Scatter over the basil leaves, then place the sliced mozzarella cheese on top, grind some more black pepper over the top

IMG_1176Place in the oven and cook until the cheese is golden, this may take 20 minutes



Remove from the oven and sprinkle over the lemon juice.  Serve with a large mixed salad (leaves, tomatoes, cucumber, torn mint leaves, lemon juice and black pepper) 120g is about 30 calories

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