Beef bolognaise vegetable stack

To make the bolognaise, heat oil in a large non-stick frying pan over medium-high heat. Add onion and cook for 5 minutes until softened. Add garlic, carrot and celery and cook for 2 to 3 minutes.

Add mince and cook for 5 minutes or until browned. Add tomato paste, tomatoes, thyme, Worcestershire and stock and bring to the boil. Reduce heat and simmer for 10 to 12 minutes or until sauce has thickened to your desired consistency. Season to taste and stir through basil leaves.

Meanwhile, preheat a large chargrill pan or barbecue over medium-high heat. Lightly spray both sides of eggplant, pumpkin and capsicum and chargrill vegetables, in batches, for 2 to 3 minutes each side or until tender and lightly charred. Set aside to keep warm.

On serving plates layer chargrilled vegetables, baby spinach and beef bolognaise to create a stack. Top with feta, season with pepper and serve with baby rocket and grape tomatoes.

TIPS: 

• Add some chilli flakes or fresh chilli for a spicier mince.
• Chargrill sweet potato, zucchini or mushrooms to mix up the vegetables in the stack.
• You could also layer the chargrilled vegetables and bolognaise in a baking dish topped with grated mozzarella or bechamel sauce for a more traditional lasagne style dish (minus the pasta). Bake in the oven at 180°C (160° fan-forced) for about 20 minutes or until heated through. 
• Swap feta for ricotta, goat's cheese, Parmesan or pecorino; add some toasted pine nuts and basil to the top of the stack for extra flavour.