Vegetable Stacks

January 5, 2011


Vegetable Stacks

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.

Serves 4

1 butternut pumpkin, peeled and cut into chunks

2 zucchini

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.

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