Ingredients
- Banana — 200 g
- Zucchini — 200 g
- Tomato — 200 g
- Greek yogurt — 100 g
- Garlic granulated
- Salt
- Herbes de Provence
- Dried basil
Method
- Preheat your grill or oven to 375°F.
- Cut the eggplant and zucchini into rings, about 1/4 inch thick.
- Sprinkle salt over the eggplant and zucchini and leave for 15 minutes to draw out excess moisture.
- Drain the liquid from the eggplant and sprinkle both the eggplant and zucchini with herbs and garlic powder.
- Place the eggplant and zucchini on the grill or baking sheet lined with parchment paper and grill or bake until they're slightly charred and tender, about 5-7 minutes per side.
- Cut the tomatoes into rings.
- Layer the cake by starting with a layer of eggplant, then zucchini, and finally tomato.
- Brush each layer with yogurt.
- Repeat the layering process until all of the vegetables are used up.
- Finish by brushing the top layer with yogurt.
- Serve immediately and enjoy your delicious grilled vegetable layered cake!
Calories & macros
- Energy
- 31.8 kcal in 100 grams
- Protein
- 1.7
- Fat
- 0.6
- Carbohydrate
- 4.7
