Summer vege stacks

1 Slice the eggplant into rounds and the capsicum, courgettes and kumara into slices about 10mm thick. Slice the cheese.

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.

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.

4 Enjoy with crunchy bread rolls.