Grilled vegetables stacked with layers of sundried tomatoes and gooey mozzarella served with a couscous and herb salad.
Begin by preparing the vegetables. To prepare the aubergines top and tail them, then cut 6, 1cm slices from the large end of each aubergine, if you have any left, dice and reserve them. To prepare the courgette top and tail it, and then cut in half. Then cut each half into four slices. To prepare the peppers slice from top to bottom around the core so you have pieces. Finely dice the spare flesh from the bottom of the pepper and reserve. To prepare the onion, peel and cut into 4 thick slices. Mix the oil with the Herbes de Provence then toss the vegetables in the oil and season with Salt and Black Pepper and reserve, ready for grilling.
In a large heatproof bowl cover the couscous with boiling stock. Add the Herbes de Provence and leave to soak for 10 minutes. Next, prepare the vegetables for the couscous salad. In a frying pan, heat the oil, and add the diced onion, diced pepper and any reserved aubergine and extra pepper from the vegetable preparation. Fry for 5 minutes until cooked through. Add the Garlic Granules, then mix in the cooked couscous. Now add the cucumber, olives and season, cover and reserve until needed.
On a pre-heated BBQ, grill all the vegetables for five minutes on one side, then turn and grill for a further five minutes or until they are all tender.
Build the vegetable stack by starting with the red pepper and layering the vegetables with sundried tomatoes and mozzarella until all the vegetables are used. Place the skewers in the stack and leave on the BBQ with the hood down for 3-4 minutes to melt the mozzarella. Serve with the prepared couscous salad.
Cook’s Notes - Alternatively to cook indoors vegetables can be cooked on a griddle and finished in a medium oven.