ENTREE: Grilled Vegetable and Haloumi Stack

ENTREE: Grilled Vegetable and Haloumi Stack. This tasty vegetarian stack is a dinner party standard, yet so easy to make.

1 small eggplant, thickly sliced lengthways   

2 medium capsicums (1 red, 1 yellow), thickly sliced   

2 small zucchini, thickly sliced lengthways   

4 fresh flat mushrooms, stems removed   

olive oil cooking spray

500g (2 cups) tomato-based pasta sauce   

1 clove fresh garlic, crushed

2 tbsp fresh oregano leaves, finely chopped, plus extra to garnish   

240g haloumi, thinly sliced   

1 Preheat chargrill or barbecue and spray with oil. Spray the vegetables with oil. Cook vegetables on the chargrill for 5-10 minutes or until browned all over and just tender.

2 Meanwhile, combine tomato sauce and garlic in a medium saucepan. Bring to the boil. Reduce heat to low and simmer, uncovered, for 2-3 minutes or until thickened slightly. Stir in the oregano.

3 Just before serving, cook the haloumi on the chargrill for 1 minute each side or until browned lightly. Stack the mushrooms, vegetables and cheese on serving plates. Serve drizzled with tomato sauce. Garnish with oregano, if desired.

Weight Watchers Tip: Of the 50 foods highest in antioxidants, 13 are fresh herbs and spices. One study at the University of Oslo, Norway, found oregano had 42 times more antioxidants than apples.