Serving size: 4 medium plates

1/4 Cup (60ml) Coconut oil
1/4 teaspoon dried chilli flakes
2 Cloves Garlic (crushed)
1 Large (500g) Eggplant, cut into 8 Slices
2 Large (150g) Zucchini, cut into 8 Slices
3 (240g) flat Mushrooms, sliced thickly
1 Cup (250ml) tomato Pasta Sauce
420g Cannellini beans, rinsed, drained
1 Cup (100g) Grated Parmesan Cheese
Fresh Basil Leaves to serve

Heat a grill plate or barbeque. Meanwhile, combine oil, chilli and garlic in a bowl. Brush the vegetables with the oil mixture.Lightly oil the grill plate. Cook vegetables until browned and tender. As vegetables are cooked, transfer to a plate and cover with foil to keep warm.
Meanwhile, combine 2/3 cup (160ml) of the pasta sauce with the beans, heat in a small saucepan until hot. Cover to keep warm.

Preheat grill. In four shallow pasta plates, layer 4 slices of eggplant, then a quarter of the zucchini, mushrooms and bean mixture. top with remaining eggplant slices and remaining pasta sauce; Sprinkle with cheese.

Place under preheated grill for about 3 minutes or until cheese is melted and browned lightly. Top with Basil before serving.