ROAST VEGETABLE FETA STACK

Prep time:
15 minutes
Cooking time:
15 minutes
Serves1 Energy (kCal)339
Protein23g Carbohydrates23.2g
Total Sugars20.7g Fat14.6g
Sat Fat6.3g Fibre12.4g
Sodium686.4g
Phase: Active 2,Active 1,Maintenance,
Dietary Requirements: Lacto-vegetarian,Pescetarian,Vegetarian,

INGREDIENTS

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

Preparation

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

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