Here’s an awesome gluten-free accompaniment to a grilled chicken breast or steak, seasoned with your choice of [gluten-free] seasoning.
I would have loved to have provided a picture for you…but it didn’t last long enough for a photo 
So here’s one courtesy of dailybuzz
Ingredients
- 1 zucchini, or 2-3 small zucchini, ends trimmed, sliced lengthways
- 1 eggplant, or 2-3 baby eggplants, ends trimmed, sliced lengthways
- 1 bunch of asparagus, ends trimmed, diagonally halved
- 2 large tomatoes, thickly sliced
- 1 large red onion, cut into wedges
- 60mls (1/4 cup) olive oil
- 1/2 cup fresh basil leaves, shredded
- 1 tbs balsamic vinegar
- 125g feta, crumbled (when opting for dairy free option, skip the feta)
Prepare the vegetables.
Heat pan or barbecue on low-medium heat.
Grill vegetables in batches in a frying pan or on the barbecue. Add a little bit of oil if needed. Don’t overcook the eggplant and zucchini, otherwise it will end up soggy.
Lay the grilled vegetables on a paper-lined tray or plate to catch any moisture, especially from the eggplant.
Stack the vegetables on plates (in no particular order – get creative!), adding the basil between the layers.
Crumb the feta over the top, and sprinkle with a little oil, if required.
Drizzle with balsamic vinegar.
Add salt & ground black pepper, to taste.
And why not try it with other vegetables, such as grilled sliced field mushrooms, or add some sliced avocado and a bit of rocket. Or, stack vegetables onto some toasted gluten-free bread. If you aren’t gluten intolerant, this goes great on fresh sourdough bread.
too pretty to eat!
Hi, Janine, this looks lovely!
Remember our discussion on sugar free recipes? I am following Tandy Sinclair of Lavender and Lime, she is from South Africa, highly entertaining posts and useful recipes. She uses fructose instead of sugar, here is one for chai ice cream: http://tandysinclair.com/chai-inspired-karha-ice-cream/ You might want to check her out.
I have just had dinner but am hungry again. Great!!!
Love veggie stacks!