Roast Vegetable Feta Stack

Ingredients

• 2 baby eggplants sliced (100g)
• 2 - 4 thin slices pumpkin (100g)
• 1 small halved and seeded capsicum (100g)
• 2 baby zucchini sliced in two (100g)
• 1 thickly sliced roma tomato (75g) 
• 50g thickly sliced reduced fat feta
• 1 teaspoon olive oil (5g)
• 1 teaspoon balsamic vinegar (5g)

Method

1. Prepare and grill eggplant, pumpkin, capsicum and zucchini for 5-7 minutes.
2. Add tomato and grill for a further 5 minutes or until all vegetables are soft and lightly brown.
3. Stack vegetables on plate alternating with feta, saving a little for the top as a garnish.
4. Crumble remaining feta on top and sprinkle with oil and balsamic vinegar.
5. Serve warm.

Allergens and Intolerances

• This recipe contains cow’s milk. Please check ingredients and allergen declarations on all food packaging to ensure it is suitable for your dietary requirements.