This is less a recipe, more a template depending what veg you have and how many of you there are. You need a George Foreman-type grill or a ridged grill, though the latter will make a fair amount of smoke which might set off your fire alarm. You could also use a portable barbecue. Take a selection of vegetables such as red peppers, courgettes, fennel, aubergines and portobello mushrooms (aubergines and large mushrooms form a good base for your stack) and halloumi cheese. Cut the veg into thick, stackable slices, brush or smear them with olive oil and season with salt and pepper. Place on a preheated grill and cook until nicely seared. Do the same with the cheese. Pile a stack on each plate and drizzle with a pesto dressing – put a couple of spoonfuls of pesto into a mug or bowl and dilute with enough water to give it a dressing consistency. You could also use a salsa verde dressing here: Chop half an onion, add chopped gherkins, capers, chopped parsley, mint and enough olive oil to make a slushy dressing.