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roast vegetable feta stack Dinner,

  • Prep time : 15 minutes
  • Cooking time : 15 minutes
  • Serving : 1 person
  • Phase
  • Active 2,Active 1,Maintenance,
  • Dietary Requirements
  • Lacto-vegetarian,Pescetarian,Vegetarian,
  • 339
  • 23
  • 23.2
  • 20.7
  • 14.6
  • 6.3
  • 12.4
  • 686.4
  • 2 baby eggplants sliced (100g)
  • 4 thin slices pumpkin (100g)
  • 1 small halved and seeded capsicum (100g)
  • 2 baby zucchini split (100g)
  • 1 thickly sliced roma tomato (75g)
  • 60 gram thickly sliced reduced fat feta
  • 1 teaspoon olive oil (5g)
  • 1 teaspoon balsamic vinegar (5g)
  • Prepare and grill eggplant, pumpkin, capsicum and zucchini for 5-7 minutes.
  • Add tomato and grill for a further 5 minutes or until all vegetables are soft and lightly brown.
  • Stack vegetables on plate alternating with feta, saving a little for the top as a garnish.
  • Crumble remaining feta on top and sprinkle with oil and balsamic vinegar.
  • Serve warm.

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