Roast Vegetable Feta Stack
An excellent light lunch or vegetable accompaniment with dinner.
Ingredients
2 baby split and grilled eggplant (100 grams)
2-4 thin slices grilled pumpkin (100 grams)
1 small halved and seed grilled capsicum (100 grams)
2 Baby split zucchini (100 grams)
1 Grilled thickly sliced Roma tomato (75 grams)
60 grams thickly sliced Mundella Premium Feta (any style)
1 teaspoon olive oil (5 grams)
1 teaspoon Balsamic vinegar (5 grams)
Method
Prepare and grill eggplant, pumpkin, capsicum and zucchini for 5 to 7 minutes. Add tomato and grill for a further 5 minutes or until all vegetables are soft and lightly brown. Stack on plate alternating with Mundella Feta saving a little for the top as a garnish. Crumble remaining feta on top and sprinkle with oil and balsamic vinegar. Serve warm.
Serves
Serves One
Variations
Try different styles of Mundella Feta (European, Mediterranean, Sundried Tomato and Olive, or Fine Herbs and Garlic style)
Recipe from Perth Diet Clinic website and is used with kind permission of Peggy Stacy.
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