CHARGRILLED VEGE STACK
6 Farrah’s Wraps (assorted flavours of your choice)
2 cups blanched spinach leaves
1 cup pasta sauce
½ egg plant, sliced and chargrilled
1 courgette, sliced and chargrilled
3 capsicums, deseeded and chargrilled
1 carrot, sliced, steamed and chargrilled
1 pumpkin, sliced, steamed and chargrilled
3 field mushrooms, sliced and chargrilled
¼ cup crumbled feta
3 tsp toasted nuts
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.