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Mediterranean Vegetable Parcels

go greek for dinner with tender vegetables topped with salty feta and aromatic oregano

The ingredient of Mediterranean Vegetable Parcels

  • 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

The Instruction of mediterranean vegetable parcels

  • preheat oven to 220u00b0c 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
  • 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
  • divide the parcels among serving plates open and top with feta and remaining oil and oregano

Nutritions of Mediterranean Vegetable Parcels

calories: 234 459 calories
calories: 14 grams fat
calories: 4 grams saturated fat
calories: 13 grams carbohydrates
calories: 4 grams sugar
calories: n a
calories: 11 grams protein
calories: 15 milligrams cholesterol
calories: 498 8 milligrams sodium
calories: https schema org
calories: nutritioninformation

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