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Grilled Vegetable Lasagna

Grilled Vegetable Lasagna

Funny and creative vegan recipe for a healthy barbecue: layers of grilled peppers, eggplant and zucchini composing a colourful vegetable lasagna

18 June, 2012
Average: 1.2 (14 votes)


Dietary Consideration

Season & Occasion

Cooking Method

serves for


total time

3 HR 45 MIN


Red pepper
4 each
Yellow bell peppers
3 each
4 red, each, large
4 each
4 each
To taste, fresh sprigs
3 cloves, sliced very thinly
Olive oil
To taste, cold pressed
To taste
To taste, freshly ground


  • Wash, halve and deseed the peppers.
  • Peel and thickly slice the onions.
  • Wash the aubergines and slice lengthwise into approximately 1,5 cm slices.
  • Wash and thinly slice the zucchini.
  • Brush all the vegetables with a little oil, season with salt and pepper and cook on both sides on a hot charcoal grill.
  • Brush a loaf tin with oil.
  • Lay a sprig of rosemary in the bottom, then add the grilled vegetables in layers, putting 1-2 slices of garlic, a little rosemary, salt and pepper and a sprinkle of fresh oil between the layers.
  • Keep pressing the vegetables down with the flat of your hand.
  • Finish off with a sprig of rosemary.
  • Cover with clingfilm.
  • Weigh down with fruit or vegetables (e.g. large potatoes or apples...) and put the 'lasagne' in a cool place for 2-3 hours.
  • Then carefully turn out onto a platter and serve in slices.
  • Goes well with meat or fish dishes.

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