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!
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