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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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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.
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.
Calories 389 cal
Kilojoules 1630 kJ
Total fat 21 g
Saturated fat 6 g
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