Low FODMAP Recipe - Mediterranean vegetable stack -  Gluten free recipe Low FODMAP Recipe Mediterranean vegetable stack

Ingredients


For the Mediterranean vegetable stack

2 tbsp olive oil

½ yellow zucchini, sliced

½ eggplant, sliced

salt and freshly ground black pepper

For the chargrilled polenta

125g/4½oz quick-cook polenta

250ml/9fl oz hot vegetable stock

pinch dried chili flakes

2 tsp chopped fresh rosemary

salt and freshly ground black pepper

olive oil, for drizzling

For the sauce vierge

2 tbsp olive oil

1 tomato, chopped

small handful fresh basil, chopped

salt and freshly ground black pepper

squeeze lemon juice


Method


For the vegetable stack, rub the zucchini and eggplant slices with the olive oil and season with salt and freshly ground black pepper. Heat a griddle pan until hot and griddle the zucchini and eggplant slices for 2-3 minutes on each side, or until softened and lightly charred. Set aside and keep warm.

For the chargrilled polenta, place the polenta and stock into a small saucepan. Add the chili flakes, rosemary and seasoning and bring to the boil. Reduce the heat and simmer for 2-3 minutes, or until all the stock has been absorbed and the polenta is no longer grainy.

Lightly oil a small roasting tin and pour in the polenta. Allow to cool, then place into the fridge to chill and set. When set, cut the polenta into three equally sized squares.

Rub the squares with olive oil, heat a griddle pan and griddle the polenta squares for 1-2 minutes on each side, until lightly charred.

For the sauce vierge, place all the sauce vierge ingredients into a bowl and mix well.

To serve, place one chargrilled polenta square onto a serving plate and top with the grilled zucchini slices. Place another layer of polenta on top, then the eggplant slices, followed by the final square of polenta. Pour the sauce vierge around the plate.


Recipe adapted from: Good Food



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