Summer vege stacks
Serves: 4
Time to make: 20 mins
Total cost: $14.49 / $3.62 per serve
(at time of publication)
Ingredients
- 1 eggplant
- 2 red capsicums
- 2 courgettes
- 1 kumara
- 1 block feta cheese
- 1 tub pesto
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Instructions
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.
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
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© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
