A BIT ON THE SIDE

Bak­ing-pa­per pack­ages tied up with string and done on the bar­bie, these are a few of our favourite things. Our bril­liant sides will have your din­ners singing!

Super Food Ideas - - CONTENTS -

BAR­BE­CUE-ROASTED MEDITER­RANEAN VEG­ETA­BLES

SERVES 4 PREP 20 MIN­UTES COOK 25 MIN­UTES

½ x 350g tub mar­i­nated fetta 1 small red cap­sicum, halved, cut into 8 wedges 4 baby egg­plant, halved length­ways 2 small zuc­chini, quar­tered length­ways 250g cherry toma­toes 4 gar­lic cloves, un­peeled ½ cup mixed mar­i­nated olives 4 x 5cm strips lemon rind 8 sprigs fresh oregano, plus ex­tra leaves to serve 2 ta­ble­spoons lemon juice Lemon wedges, to serve

1 Pre­heat a bar­be­cue hot­plate on high heat. 2 Drain fetta, re­serv­ing ¹⁄³ cup mar­i­nat­ing oil. Place cap­sicum, egg­plant, zuc­chini, tomato, gar­lic, olives, lemon rind and oregano sprigs in a bowl. Add lemon juice and re­served mar­i­nat­ing oil. Sea­son with salt and pep­per. Toss to com­bine. 3 Cut 4 x 50cm pieces of foil. Top each with a 20cm piece of bak­ing pa­per. Spoon ¼ of the veg­etable mix­ture onto the cen­tre of each stack. Fold up edges of foil to en­close veg­eta­bles, scrunch­ing foil at the top to seal. Place on hot­plate. Cook for 20 to 25 min­utes or un­til ten­der and be­gin­ning to char. 4 Place parcels on serv­ing plates. Carefully open (steam will es­cape from parcels). Sprin­kle with fetta and ex­tra oregano. Serve with lemon wedges. NU­TRI­TION: (per serve) 1524kj; 33.1g fat; 8.9g sat fat; 8g pro­tein; 6.6g carbs; 5g fi­bre; 12mg chol; 691mg sodium.

BAR­BE­CUE-ROASTED MEDITER­RANEAN VEG­ETA­BLES + GLUTEN FREE + HIGH FI­BRE THE INFO $5.63 PER SERVE 45 2.5 VE­G­IES PER SERVE

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