Name: Vege parcels with sundried tomato pesto and feta
Prep time: 20 min
Total time: 20 min
Yield: 6
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

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.

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

1.Slice 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.

2.Cut 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.

3.Garnish with baby basil leaves and cracked pepper.

Jo Wilcox

Ingredients

Method

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