Articles & Recipes
Roast Vegetable Feta Stack
An excellent light lunch or vegetable accompaniment
Ingredients
2 baby split and grilled eggplant (100grams)
2-4 thin slices grilled pumpkin (100grams)
1 small halved and seed grilled capsicum (100grams)
2 Baby split zucchini (100grams)
1 Grilled thickly sliced Roma tomato (75 grams)
60 grams thickly sliced reduced fat feta
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 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 : 1
Nutrients per Serve :
KJ 1212, Calories 291, Carbohydrates(grams) 16.4, Fat(grams) 15, Protein(grams) 22.3
Note
Gluten Free, Egg Free, Vegetarian