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Roast Vegetables With Fetta Cheese
Serves 4
Ingredients:
4 baby eggplants (240 g), thinly sliced lengthways
250 g pumpkin, peeled, thinly sliced
1 large yellow capsicum (350 g), thickly sliced
2 tablespoons olive oil
2 tablespoons pine nuts, toasted
70 g semi-dried tomatoes, drained
40 g feta cheese, lightly crumbled
2 teaspoons balsamic vinegar
Cooking Instructions:
1. Preapre oven to very hot (240° - 250°)
2. Combine eggplant, capsicum, pumpkin and oil in large baking dish. Cook vegetables in very hot oven for about 20 minutes or until tender.
3. Add nuts and tomatoes. Serve vegetables sprinkled with fetta cheese and vinegar.
Serve at room temperature or while it is warm.
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