Veggie Stacks with Feta and Mint
There’s so much fresh mint in my garden at the moment I am finding myself adding it to so many of my recipes and meals! It goes so well with feta cheese, and just as well with veggies. These stacks feature mushrooms, zucchini, eggplant, and tomato.
Serves: 4
Container: you will need 4 airtight containers
Time: approximately 25 minutes
Nutritional info per serving:
- Calories: 230
- Fat: 12 grams
- Protein: 10 grams
- Carbs: 18 grams
Ingredients:
- 8 large Portobello mushrooms
- 2 large zucchinis, sliced lengthways
- 1 large eggplant, sliced into 8 slices
- 2 large tomatoes, sliced
- 2 tbsp. olive oil
- 2 garlic cloves, crushed
- Salt and pepper, to taste
- 3.5 oz. feta cheese
- Small handful fresh mint leaves
Method:
- Preheat the oven to 356 degrees Fahrenheit and line a baking tray with baking paper.
- Lay the mushrooms, zucchini slices, eggplant slices, and tomato slices onto the tray and drizzle over the olive oil, garlic, salt and pepper.
- Place the tray into the oven and bake for approximately 20 minutes until tender and golden.
- Create your stacks by layering in this order: mushrooms, feta, zucchini slices, feta, eggplant slices, mint, tomato slices, feta, mint.
- Place a skewer through the middle of each stack to keep them together if you like!
- Pack away into your containers, cover and place into the fridge until needed.
