Aubergine, pepper and cheese stack

Barbecuechef > Vegetables > Aubergine, pepper and cheese stack

Ingredients

Cut the aubergine into slices about 1 cm thick then cut into circles with a pastry cutter. Using a knife, remove the top and bottom from the pepper, remove the seeds and carefully cut it into one long piece. Cut the pepper into circles with the pastry cutter. Brush the aubergine and pepper with olive oil and cook on the barbecue. Don’t turn too much so that you get nice grilled lines on the food.
Now cut the cheese into circles and pile up your stack. Two pieces of each should make a stack big enough for one person. Sprinkle with parmesan and herbs, transfer to a baking tray and bake at about 180 degrees until the cheese starts to melt. Alternatively make a mini oven from aluminium foil and place back on the barbecue until cooked. Serve hot drizzled with extra virgin olive oil.

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