Rainbow Vegetable Stack

10 minutes preparation time, 20 minutes cooking time

Ingredients

1 red capsicum, cut into 4 large flat pieces

1/2 green capsicum, cut into 4 large flat pieces

1 eggplant, cut in half, then into 1.5 cm thick slices

1 medium zucchini, cut in half, then into 1 cm slices length ways

4 palm size slices of Jap pumpkin, 0.5cm thick

2 tomatoes, cut in half

Extra virgin olive oil, to drizzle

2 cups baby spinach leaves

Cracked black pepper, to taste

1 tbsp oregano

1 tbsp basil

100g feta, crumbed

Extra virgin olive oil to cook and grease dish, and to drizzle

Preheat oven to 200^o
Arrange the capsicum, eggplant, zucchini, Jap pumpkin and tomatoes over a lined or greased casserole or baking dish. Drizzle vegetables with olive oil and sprinkle with herbs.
Roast the vegetables in oven for 20 minutes, or until tender.
Arrange vegetables, crumbled feta and baby spinach leaves into four stacks (one on each plate), alternating between vegetables, e.g. pumpkin, green capsicum, eggplant, red capsicum, baby spinach, zucchini, tomato.
Sprinkle the last of the crumbled feta on top and a drizzle with extra virgin olive oil (choose a flavoured one if desired).

Serves 4

Note: This dish works really well with BBQ or sautéed vegetables rather than roasted

Serving suggestion: Try using garlic, onion or truffle infused extra virgin olive oil to drizzle if desired.