Char grilled veggie stack

05 Mar

This No Meat Monday was bought to you by the letters Y, U and M! Monday is a fairly hectic study day for me, so I like to keep it fairly simple on Mondays. A little while before lunch, I decided to get some potato and sweet potato chips on to cook. Joe and I love rustic chunky chips – who doesn’t? I baked these chips in a combination of paprika, garlic and cinnamon with a drizzle of olive oil. Flavour combination was divine! It does come with a diabetics warning, though. My BGL’s were NOT happy at all with all these carbs, even though I kept mostly to the sweet potatoes.

I have been having a craving for char grilled veggie for days, so I knew what I wanted for dinner. I also had some bocconcini (a kind of mozzarella cheese) in the fridge, and a desire for some polenta. The resulting veggie stack was delicious!

[  Serves: 3  |  Time: 1hr  |  Cost: $5 – 8  ]


Veggie Stack

Equal quantities of any vegetables you fancy. We used:

  • Eggplant
  • Zucchini
  • Sweet Potato
  • Red Capsicum
  • Onion
  • Corn of the Cob
  • Cherry Tomatoes

Bocconcini to taste


2 cups water
½ cup polenta
2 tablespoons butter
salt to taste


  • Cut the vegetables in 1 – 2cm slices. Lightly coat a hot grill pan or BBQ with a little olive oil. Char grill the vegetables until cooked, turning when necessary. For heavier vegetables such as sweet potato and corn on the cob, steam lightly until par cooked first.
  • To make the polenta, bring the salted water to boil in a small saucepan. Reduce heat to lowest setting and slowly pour the polenta into the water in a slow steady stream. Whisk constantly to ensure the polenta grain is distributed evenly and totally absorbed into the water. Add the butter and stir until it melts. Bring to a slow simmer and allow to cook for 20 minutes, stirring frequently. Serve when grain texture is smooth and tender.
  • The polenta can be poured into an egg ring and left on a cool plate for five minutes to set firm. This serves as a great base for the stack, or once firm enough, anywhere in the stack. Assemble the stack as desired. Season and serve hot or cold.


  • Nom nom nom – soooooooooooo good!
  • Ethical Note: I like to use bocconcini because it uses non animal rennet as its setting agent. Rennet is a set of emzymes that are present in the stomach of mammal babies that helps them digest their mothers milk. It is harvested from slaughtered cows calves. It is commonly used as a setting agent in cheese making. Traditionally from Italy, it use to be made from the milk of water buffaloes. These days, it is made locally from cows milk. If you look you will find cheese made with non animal rennet.
  • Diabetic Note: The only real carbohydrates from this meal is in the polenta. The polenta is actually quite high in carbohydrates, so watch your serve size if worried.

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