Grill ,Stack, EaT!… grilled halloumi & vegetable stacks.

IMG_2833Yesterday as I was shopping in the supermarket it made me smile to see all the displays of accessories for sale for the `Grill Season`. Berlin is such a green city with so many parks & when the sun shines (even a little) loads of people descend on the parks to grill. I love the first BBQ of the season! Descending on a park with my friends with yummy food ,a blanket & of course a portable BBQ & letting the sun shine on our winter white skin with all the multitudes of other people doing the same. Yep, a good time of year!

My post for this week wasn`t  actually cooked on a grill!  But an inspiration came to me that these beautiful stacks are a great BBQ food & will definitely impress your guests!

As I always find delight in food presentation,I love stacks for that very reason. What is great is you can play around with so many different combinations & sauces. My combination this week was Roasted Eggplant & Zucchini with grilled Halloumi served with Romesco sauce…YUM!

I hope that the sun is shining on you all for this holiday weekend & even enough that you can maybe also enjoy the first BBQ of the season!


Grilled halloumi, zucchini & eggpant stacks with Romesco sauce.

Serves 4


1 Eggplant

1 zucchini

2 tomatoes

125g halloumi

Handful Basil leaves

4 skewers


Romesco sauce 

Makes 1 cup

1/2 cup toasted almonds

1 roasted red capsicum diced

1 garlic clove

1/4 tsp salt

1 Tbsp chopped parsley

1 tsp sweet paprika

1/2 tsp red pepper flakes

2 Tbsp red wine balsamic

1/2 cup olive oil


The sauce can be made the day before to save time or at least  roast the capsicum.

Cut & roast the capsicum in the oven with a little oil & salt for 25mins. Meanwhile toast the almonds in a dry pan.

When the capsicum has cooled place the nuts in a food processor & mix so they are finely chopped. Add the rest of the ingredients except the vinegar & oil and puree.Gradually pour in the vinegar & oil. Add salt & pepper to taste.

This sauce will last for 1 week refrigerated.

Now the stacks….. I always cut & salt the eggplants for about 30-40 mins Then rinse & dry. This takes out any bitterness. So if you are going to take them  to a BBQ you can simply prepare them cut & salted in a container.

Grill or roast the slices of vegetables & halloumi. Cut tomatoes in slices ( serve on stack raw).  Once done stack layers of vegetable & halloumi on top of each other, adding a tsp of sauce between 2 layers, stick a skewer through the stack to hold it together & sprinkle with basil leaves. Done! Salad on a stick!!!

I would love to hear from any of you who come up with your own delicious stack combinations.






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