Fine dining
Grilled Veggie Tower
Grilled Veggie Tower; an impressive vegan appetizer! Delicious layers of fyllo pastry, grilled summer veggies and Violife Greek White. Crunchy and refreshing!
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![Cooktime]()
Cooking time20 minutes![Preptime]()
Prep time15 minutes![Difficulty]()
DifficultyEasy![Servings]()
Servings4 portions
- 200 g Violife greek white grated
- 4 vegan fyllo pastry sheets
- 3 tomatoes sliced
- 2 aubergines sliced in rounds
- 2 tbsp olive oil
- salt flakes
- fresh rosemary
- a handful of fresh mint leaves
- basil (or any other herb) infused olive oil
- salt and fresh pepper
- 1 Preheat oven to 170°C.
- 2 Roll out 4 vegan fyllo pastry sheets on a lightly floured surface and use a round cookie cutter to cut into circles. Brush each pastry circle with a bit of olive oil and then place them on top of each other, making stacks of 4 sheets.
- 3 Place on a greased baking tray and bake for 8-10 minutes.
- 4 Meanwhile, place the tomato and aubergine slices in a bowl, drizzle with olive oil, salt flakes and rosemary.
- 5 Throw on a preheated barbecue. Grill the aubergine slices for 5 minutes on each side and the tomato slices for 2 minutes on each side.
- 6 Grate some Violife Greek White on top of the grilled vegetables and remove from the fire.
- 7 To assemble the tower, top two pastry discs with an aubergine slice, then add the other two pastry sheets and finish up by adding a tomato slice.
- 8 Drizzle with the basil infused olive oil and sprinkle with fresh mint leaves. Season with freshly ground black pepper and enjoy!
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