Herbed ricotta and chargrilled vegetable stacks

Bring the taste of summer to your table with these vege stacks. They are high in fibre and low cost to make, and best of all, can be on the table in 20 minutes.

Serves: 4

Time to make: 20 mins

Ingredients

More weights & measures

4 medium-large flat mushrooms, stems removed
450g peeled butternut pumpkin, thinly sliced
1 medium red onion, cut into wedges
1 medium red capsicum, thickly sliced
1 large courgettezucchiniX, thinly sliced
5 cups baby rocketarugulaX
¾ cup ricotta
¼ cup lemon juice
2 tablespoons olive oil
4 slices grainy bread, with a little reduced-fat spread, to serve

$AVER recipes were costed at $5 or below at the time of publication. We are mindful that seasonal and regional availability and price fluctuations occur - click here for healthy shopping tips for greater savings.

Instructions

Stay Awake

1 Spray a large chargrill pan or barbecue hotplate with olive oil and heat to medium-high. Cook mushrooms, pumpkin, onion, capsicum and courgette, in batches, for 4 minutes each side, or until golden and tender.

2 Meanwhile, finely chop half of the rocket and, in a small bowl, combine with ricotta. In a separate small bowl, whisk together the lemon juice with olive oil.

3 Divide ricotta mix among 4 plates, creating the base layer of the stack. Place vegetables on top of ricotta with remaining rocket. Drizzle with lemon dressing. Serve with grainy bread on the side.

Nutrition Info (per serve)

Calories 389 cal

Kilojoules 1630 kJ

Protein 12 g

Total fat 21 g

Saturated fat 6 g

Carbohydrates 35 g

Sugar 13 g

Dietary fibre 10 g

Sodium 310 mg

Calcium 230 mg

Iron 2.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.