0:10 Prep | 0:20 Cook | 4 Servings | Capable cooks
Go Greek for dinner with tender vegetables topped with salty feta and aromatic oregano.
400g mixed baby tomatoes
1 red capsicum, halved, seeded, cut into 4cm pieces
1 zucchini, trimmed, thickly sliced
400g can no-added-salt chickpeas, rinsed, drained
1 teaspoon finely grated lemon rind
3 teaspoons drained baby capers
2 tablespoons extra virgin olive oil
2 teaspoons dried oregano leaves
100g low-fat feta, crumbled
Step 1 Preheat panggangan to 220°C. cut four 50cm lengths of non-stick baking paper. divide the tomatoes, capsicum, zucchini and chickpeas among the sheets of paper. Sprinkle with the lemon rind. Season with salt and pepper. Top with capers, 1 1/2 tablespoons of oil and 1 1/2 teaspoons of oregano.
Step 2 Fold the 2 long sides of each sheet over the filling to enclose. Tuck the short sides under to seal. Place the parcels on a baking tray and bake for 20 minutes or until vegetables are just tender.
Step 3 Divide the parcels among serving plates. Open and top with feta and remaining oil and oregano.