Name: Kumara rosti and vegie stack
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1 small eggplant, cut into 5mm slices; 1 medium red capsicum, halved, each half cut into 4 lengthways; 2 medium zucchini, halved, thinly sliced lengthways; 2 tablespoon olive oil; 600 gram kumara, coarsely grated; 1 egg, lightly beaten; 1/3 cup plain flour; 40 gram light soft dairy spread, melted; 2 tablespoon bought basil pesto; 1/2 cup low-fat natural yoghurt; 100 gram low-fat feta, crumbled

Kumara rosti and vegie stack

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Serves 4

Prep

15M

Cook

30M

Total

45M

Ingredients

1 small eggplant, cut into 5mm slices

1 medium red capsicum, halved, each half cut into 4 lengthways

2 medium zucchini, halved, thinly sliced lengthways

2 tablespoon olive oil

600 gram kumara, coarsely grated

1 egg, lightly beaten

1/3 cup plain flour

40 gram light soft dairy spread, melted

2 tablespoon bought basil pesto

1/2 cup low-fat natural yoghurt

100 gram low-fat feta, crumbled

Method

1.Preheat a char-grill to moderately high. Brush eggplant, capsicum and zucchini with half the oil; cook vegetables, in batches, 2-3 minutes each side, or until tender. Transfer to a heatproof plate; cover with toil.

2.Combine kumara, egg, flour and spread in a medium bowl; season.

3.Heat remaining oil in a large non-stick frying pan over moderate heat.

4.Divide kumara mixture into 8 portions (about 1/3 cup each). For each rosti, cook 1 portion of kumara mixture 2-3 minutes; turn and flatten with an egg lifter. Cook 2-3 minutes more, or until crisp and golden.

5.Whisk pesto and yoghurt in a small bowl. Layer rosti, vegetables and feta on serving plates; top with pesto yoghurt. Serve.

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