Saturday, May 2, 2009

Mediterranean Veg Stack

Last weekend when I visited my d.i.l., Debbie in Kwa-Zulu Natal, she made every dinner-time special. She also made sure the meals were diet-friendly. The first night we had a Mediterranean Veg Stack taken from The Weigh-less Best Choices Recipe Book. I have previously posted a very similar recipe which you can see here, but Debbie’s dish was even more scrumptious because of the guacamole and cottage cheese accompaniment.

Mediterranean Veg Stack (Serves 2)

110g fat free plain smooth cottage cheese
100g baby marrows (courgettes/zucchinis)
100g aubergine
120g tomato
100g yellow pepper (or red pepper)
40g avocado pear
20g lentil sprouts
½ teaspoon lemon juice
6 basil leaves, torn
Non-stick spray for cooking

Mash the avocado with a fork and mix in the lemon juice. Set aside
Slice the vegetables into large flat pieces, sprinkle with salt.
Spray a skillet with non-stick cooking spray
Grill vegetables on hot skillet until done
Assemble stack by placing alternative layers of grilled vegetables, avocado and cottage cheese.
Garnish with basil leaves, ground black pepper and lentil sprouts.

Note: we didn’t have lentil sprouts or basil leaves, but the meal was delicious all the same.


  1. That sounds deliciosly healthy. I wish BB would like this kind of meal but I doubt it.

  2. It is healthy but so delicious. You're right, we ate this meal while the men were away at a Christian rally. I've made a similar one (with slices of raw mozarella) when my hubby was home. I grilled a few rashers of bacon with it for him, but he cleaned the plate of ALL the food.


Thank you for visiting my blog and taking the time to leave a comment. I appreciate your feedback. Jo