A fresh and delicious meal can be enjoyed any day of the week – be inspired by this easy dinner that is on the table in minutes.
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, crushed
- 3 green zucchini, trimmed, thinly sliced lengthways
- 2 finger eggplants, trimmed, thinly sliced lengthways
- 1 red capsicum, halved, seeded, thickly sliced
- 2 sheets (25cm) ready-rolled puff pastry
- 1 tablespoon milk
- 1/4 cup (60ml) pesto
- 100g goat’s cheese, crumbled
- Baby rocket leaves, to serve
Method
- Step 1Preheat oven to 220°C. Heat a char-grill pan on high. Combine the oil and garlic in a large bowl. Add the zucchini, eggplant and capsicum and toss to combine. Season with salt and pepper.
- Step 2Add one-quarter of the vegetables to the char-grill pan and cook for 2 minutes each side or until tender. Transfer to a plate. Repeat with remaining vegetables in 3 more batches.
- Step 3Line an oven tray with baking paper. Place a pastry sheet on the lined tray. Lightly brush with milk and top with remaining pastry sheet. Use a small sharp knife to mark a 1cm-thick border around the pastry. Spread pesto over the pastry. Arrange the zucchini, eggplant and capsicum over the pesto and sprinkle with goat’s cheese. Bake in preheated oven for 15 minutes or until the pastry is golden brown and puffed. Remove from oven.
- Step 4Cut into quarters to serve. Sprinkle with rocket leaves and serve immediately.
- Low carb
- Low sugar
- Vegetarian
Nutrition
2138 kj
Energy
37g
Fat Total
16g
Saturated Fat
12g
Protein
416.14mg
Sodium
4g
Carbs (sugar)
32g
Carbs (total)
All nutrition values are per serve
- Author: Sarah Hobbs
- Image credit: Rob Palmer
- Publication: Notebook:
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