CHARGRILLED VEGE STACK

Farrah’s 10" Spinach Pesto Wraps
Blanched spinach leaves
Pasta sauce
Eggplant, sliced and chargrilled
Courgette, sliced and chargrilled
Capsicums, deseeded and chargrilled
Carrot, sliced, steamed and chargrilled
Pumpkin, sliced, steamed and chargrilled
Mushrooms, sliced and chargrilled
Crumbled feta
Toasted nuts and seeds (pinenuts, sunflower seeds etc)
Basil leaves to garnish

Preheat the oven to 180°C.

Lightly spray a spring latched tin with baking spray and line with baking paper.

Lay two wraps on the base of the tin then spread with ¼ of the pasta sauce, then add a layer of vegetables. Add a wrap on top and repeat the steps above until the Vegetable Stack is complete. Make sure to end the stack with a wrap on top. 

Place in the oven for 30 minutes.

Remove from oven and allow to stand for 5 minutes. Sprinkle the feta, toasted nuts and basil leaves on top. Peel off baking paper and cut into wedges.