Grilled Pumpkin and Sweet Potato Stack with Red Cabbage Slaw

Grilled Pumpkin and Sweet Potato Stack with Red Cabbage Slaw

Ingredients:

For the Grilled Pumpkin and Sweet Potato Stack:

• 1 medium sweet potato, sliced into 1/2-inch thick rounds

• 1 small pumpkin, peeled and sliced into 1/2-inch thick rounds

• 2 tablespoons olive oil

• Salt and pepper to taste

• 1 teaspoon smoked paprika (optional)

• 1/2 cup shredded cheese (mozzarella, cheddar, or your favorite melting cheese)

• Fresh herbs (such as parsley or thyme) for garnish

For the Red Cabbage Slaw:

• 2 cups red cabbage, thinly sliced

• 1 carrot, julienned (optional)

• 2 tablespoons apple cider vinegar

• 1 tablespoon olive oil

• 1 teaspoon honey or maple syrup

• Salt and pepper to taste

• 1 tablespoon fresh parsley, chopped

Instructions:

For the Grilled Pumpkin and Sweet Potato Stack:

1. Grill the Vegetables:

• Preheat your grill or grill pan over medium heat.

• Toss the sweet potato and pumpkin slices in olive oil, salt, pepper, and smoked paprika (if using).

• Grill each side for about 4-5 minutes, or until you see nice grill marks and the vegetables are tender.

• Remove from the grill and set aside.

2. Assemble the Stack with Cheese:

• On each plate, alternate layers of grilled sweet potato and pumpkin slices, sprinkling a little shredded cheese between each layer.

• Place the stacks in the oven on high (200°C) or microwave for 2-3 minutes, or until the cheese melts.

• Once the cheese is melted and gooey, garnish the stack with fresh herbs.

For the Red Cabbage Slaw:

• In a bowl, combine the sliced red cabbage and julienned carrot (if using).

• In a separate small bowl, whisk together the apple cider vinegar, olive oil, honey (or maple syrup), salt, and pepper.

• Pour the dressing over the red cabbage mixture and toss well to coat evenly.

• Enjoy!