From Losing The Last 5kg – Simple Steps To Get The Body You Want Now by Susie Burrell. Published by Hardie Grant Books, RRP $19.95.
1 butternut pumpkin, peeled and cut into chunks
2 tablespoons olive oil
1 large eggplant
1 red capsicum
4 large field mushrooms, stems removed
1 garlic clove, finely chopped
200g asparagus, lightly blanched
100g low-fat feta cheese
< 1. Preheat the oven to 180C. Microwave the pumpkin until soft enough to slice, for about 3-5 minutes. Slice the pumpkin and zucchini into thin strips lengthways, brush with some of the oil and place on a baking tray. Bake for 10-20 minutes, or until tender.
2. Cut the eggplant into rounds and capsicum into quarters. Brush with the remaining oil and place on a baking tray. Bake for 5-10 minutes, or until tender.
3. Assemble the baked vegetables into 4 stacks on a baking tray. Sit a mushroom on top of each stack. Sprinkle the garlic over the mushroom.
4. Place the stacks back in the oven and bake for about 50-10 minutes, until the mushroom is warmed through.
5. Serve with asparagus spears and crumbled fetta.