Home / Recipes / Grilled Mediterranean Stack with fetta cream
A juicy, healthy stack of grilled, rich Mediterranean vegetables dressed with decadent Lemnos Smooth Danish Fetta and Pauls Professional Sour Cream. Incorporate this refreshing and light dish into a summer lunch menu.
Time 50 minutes
3 eggplants, cut into 2cm rounds
6 red capsicum
3 zucchinis, cut diagonally into 2cm widths
3 large ripe tomatoes, cut in four 1cm thick slices
1 ½ cup fresh basil leaves
6 tbsp olive oil
600g Lemnos Smooth Fetta, drained
1 ½ cup Pauls Professional Sour Cream
3 tbsp lemon juice
3 tbsp olive oil
Sea salt and freshly ground black pepper to taste
Preheat oven to 180°C. Place whole capsicums on baking tray and drizzle with olive oil. Cook for 30-35 minutes until skin begins to blacken and capsicum begins to soften. Remove capsicums from oven and cover tightly with foil to let cool. Once cooled, skin should easily peel off. Remove seeds and cut each capsicum into fours. Trim any torn edges. Bring grill plate to high heat and sear vegetables with a little olive oil, turning once.
Place Lemnos Smooth Danish Fetta, Pauls Professional Sour Cream, lemon juice and olive oil in food processor and blend until smooth. Season to taste.
Scatter basil leaves over serving plate. Arrange vegetables in stacks. Top with Fetta cream.