Chargrill Vegetable Pies
What’s great about it:
A delicious and colourful way to enjoy chargrilled vegetables. If you are having a dinner party, try something different by layering the ingredients on top of each other as seen in the image below. Alternatively, place chargrilled vegetables in a dish and top with shortcrust pastry.
Serves 6 | Prep time 10 minutes | Cook time 60 minutes
400g butternut pumpkin, peeled and cut into 5mm slices
1 small eggplant, cut into 5mm slices
1 red capsicum, roughly chopped, seeds removed
1 yellow capsicum, roughly chopped, seeds removed
2 small zucchini, halved crossways and thinly sliced lengthways
200g halloumi, thinly sliced
2 sheet frozen ready‐rolled shortcrust pastry, reduced fat
¼ cup basil pesto
¼ cup milk
Black pepper, to garnish
Extra Virgin Olive Oil spray
PREHEAT oven and a flat baking tray to 230°C fan-forced or PREHEAT BBQ grill or char-grill pan on high until hot.
SPRAY both sides of vegetables and haloumi with oil spray.
CHARGRILL pumpkin 3‐4 minutes each side.
REMOVE the pumpkin and cover with foil.
CHARGRILL the eggplant, capsicum, and zucchini for 5 minutes on each side or until tender.
PEEL any charcoaled skin from capsicum and cut into thick strips.
CHARGRILL haloumi for 2‐3 minutes each side until lightly golden.
Recipe courtesy of: Dawn Lutz, Brisbane City Nights Branch
Filed under: short-crust pastry, vegetable