Summer vege stacks
(at time of publication)
Step 1 Slice the eggplant into rounds and the capsicum, courgettes and kumara into slices about 10mm thick. Slice the cheese.
Step 2 Barbecue or grill the veges on a tray for about 10 minutes, until soft. When they're cooked, make stacks starting with a slice of eggplant, followed by courgette, kumara, a slice of feta, a spoon of pesto and a slice of capsicum.
Step 3 Add a little more pesto on top. Cook under the grill (or on the barbecue with the hood down) for about 5 minutes, until the cheese is melting.
Step 4 Enjoy with crunchy bread rolls.
About this Recipe
- 1 eggplant
- 2 red capsicums
- 2 courgettes
- 1 kumara
- 1 block feta cheese
- 1 tub pesto
Nutritional information (per serve)
Nutrition information is given per serve
*NS: not specified