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Serving size are a significant factor of your daily diet . You need to compare the amount of that food you commonly eat to the serving size listed on the tag. Eating substantial portions or parts may lead to excess fat gain. Whether or not you are planning an elaborate menu or just planning ahead for tomorrow's Mediterranean vegetable parcels. This recipe comes in many decades of enjoying it at the kitchen. I realize that adding a few ingredients into your recipe provides depth to that which exactly is ordinarily dull. You might well be looking for milder food items to create with your leftovers. Pleasant and gentle Mediterranean vegetable parcels perfect for post-vacation. The components within this recipe make your tongue pounding, also are very waist-friendly once you want a'bite' following an active trip. Using a few substances as choices, this soup is loaded with a fall and hot flavor that produces it tasty. An ideal Mediterranean vegetable parcels to warm you up on chilly winter days. Ideal for applying leftover. With all that takes place over a typical afternoon - long hours, athletics and after school activities - it's clear that cooking is the previous thing that you wish to complete or need to think about whenever you buy home. That is where you want to develop to play. Here, you'll find easy and quick recipes that pay for all of your favorite dishes such as chicken supper recipes, ground beef recipes, and vegetarian meal ideas which will keep meals enjoyable, nonetheless effortless. And as it's necessary to meet the entire household, we have also contained family-friendly Mediterranean vegetable parcels notions that may meet so much as the pickiest little types.

How to make Mediterranean vegetable parcels

Yield = 4
Prep 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.