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Summer vege stacks

Summer vege stacks

Serves: 
4
Time to make: 
20 mins
Total cost: 
$14.49 / $3.62 per serve
(at time of publication)
Health information: 
Vegetarian

Instructions

Instructions and steps: 

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

Recipe by: 
Photography: André Martin
First Published: 
March 2007

Rate this recipe

Rating: 
5
Average: 5 (2 votes)
Full ingredient list: 
  • 1 eggplant
  • 2 red capsicums
  • 2 courgettes
  • 1 kumara
  • 1 block feta cheese
  • 1 tub pesto

Nutritional information (per serve)

Energy: 
NS
Calories: 
0cal
Protein: 
NS
Fat: 
NS
- saturated: 
NS
Carbohydrates: 
NS
- sugars: 
NS
Dietary Fibre: 
NS
Sodium: 
NS
Calcium: 
NS
Iron: 
NS

Nutrition information is given per serve
*NS: not specified