Enjoy the bounty of the summer harvest with this easy vegetable and feta slice. Serve with fresh salad leaves for a light evening meal.
1 medium eggplant, thinly sliced
1 medium orange sweet potato, peeled, thinly sliced lengthways
2 red capsicums, seeds removed, quartered
4 zucchinis, trimmed, thinly sliced lengthways
1/3 cup olive oil or olive oil cooking spray 400g feta cheese, thinly sliced
mixed salad leaves, to serve
1 Brush eggplant slices with olive oil. Heat a chargrill pan over medium heat. Add eggplant 2-3 slices at a time and cook for 1-2 minutes or until charred. Turn and cook for a further 1-2 minutes or until tender. Transfer to a plate. Cook remaining vegetables on chargrill, brushing each side with oil.
2 Line base and side of a 20cm square cake pan with eggplant. Place a layer of cheese over the top of eggplant in base of pan. Top with sweet potato, zucchini, remaining cheese and red capsicum. Cover top of slice with remaining eggplant slices. Cover with plastic wrap and refrigerate for at least 3 hours. Turn slice out onto a serving platter. Cut into pieces and serve with mixed leaves.