Ratatouille Tower (4 servings)
8 Pieces Haloumi Cheese
4 Portabella Mushrooms
2 Zucchini (Cut into ¼ inch round slices)
1 Eggplant (Cut into ¼ inch round slices)
2 Carrots
2 C Garbonzo Beans (Drained and Dried)
1 Bunch Fresh Mint (Finely Chopped)
5 T Canola Oil
Salt
Pepper
1. In a large skillet, take sliced vegetables and sauté until both sides have some nice color. Add a pinch or two of salt and pepper to the veggies while they are sautéing. In another skillet, sear haloumi on both sides and set aside.
2. In another pan, add 5 tablespoons of canola oil and heat over medium-high heat. Add garbonzo beans and lightly fry until golden brown.
3. Stack vegetables on plate, starting with the mushroom on the bottom, and work your way up, topping the dish with 2 pieces of the haloumi cheese. Scatter fried garbonzo beans around the veggie stack and garnish with freshly chopped mint.