Cut root vegetables into small pieces of equal size and drizzle all vegetables with olive oil and sprinkle with sea salt and pepper.
Place the root vegetables onto the grill and allow to brown.
When they are close to being cooked put on the eggplant, mushrooms and blanched greens.
About 10 to 15 minutes.
Allow to brown and become tender.
Remember to put the mushrooms and eggplant on to the grill flesh side down for the first 5 minutes then turn over so the skin or coating faces upwards.
This will keep the juices in.
Turn once the underside is cooked.
Arrange the vegetables over 4 plates in a stack and add a few large chunks of good quality goat's cheese or ricotta.
Garnish with fresh herbs and eat straight away.
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