Summer vege stacks
- 1 eggplantaubergineX
- 2 red capsicums
- 2 courgetteszucchini, summer squashX
- 1 kumarasweet-potatoX
- 1 block feta cheese
- 1 tub pesto
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.
Nutrition Info (per serve)
No nutrition information available for this recipe.
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