Vege parcels with sundried tomato pesto and feta
Get your 5+ a day with these delightful vege parcels! Combining colourful vegetables with the delicious flavours of feta and sundried tomato pesto, this recipe will be a summertime hit.
- 20 mins preparation
- Serves 6
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Ingredients
- 1 eggplant
- 1 courgette
- oil, for cooking
- 2 coloured capsicums, diced into bite-sized pieces
- 1 bunch asparagus, cut into short pieces
- 50 gram feta, crumbled
- 2 tablespoon sundried tomato pesto
- baby basil leaves
Method
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1Slice the eggplant and courgette into 5mm rounds, toss in a little oil and sear on the barbecue or grill for a few minutes until tender and coloured.
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2Cut 6 small sheets (about 20cm square) of tinfoil and top each with a matching sheet of baking paper. Divide the eggplant, courgette, diced capsicum and asparagus evenly between the baking paper parcels and top with feta and a dollop of sundried tomato pesto. Gather up into parcels and barbecue or oven-bake at 190°C for 10 minutes until hot.
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3Garnish with baby basil leaves and cracked pepper.
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