Roast Vegetable Feta Stack


Main Meal


Preparation time: 15 min




  • 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)


  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.