Mediterranean vegetable parcels
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How to make Mediterranean vegetable parcels
Yield = 4Prep time: 0:10
Cook time: 0:20
Total time: 0:30
Ingredients
- 400g mixed baby tomatoes
- 1 red capsicum, halved, seeded, cut into 4cm pieces
- 1 zucchini, trimmed, thickly sliced
- 400g can no-added-salt chickpeas, rinsed, drained
- 1 teaspoon finely grated lemon rind
- 3 teaspoons drained baby capers
- 2 tablespoons extra virgin olive oil
- 2 teaspoons dried oregano leaves
- 100g low-fat feta, crumbled
Method
- Step 1 Preheat oven to 220°C. cut four 50cm lengths of non-stick baking paper. divide the tomatoes, capsicum, zucchini and chickpeas among the sheets of paper. Sprinkle with the lemon rind. Season with salt and pepper. Top with capers, 1 1/2 tablespoons of oil and 1 1/2 teaspoons of oregano.
- Step 2 Fold the 2 long sides of each sheet over the filling to enclose. Tuck the short sides under to seal. Place the parcels on a baking tray and bake for 20 minutes or until vegetables are just tender.
- Step 3 Divide the parcels among serving plates. Open and top with feta and remaining oil and oregano.
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