One Tray Ratatouille
Serves 4
- 1 eggplant, cut into wedges
- 1 red capsicum (bell pepper), thinly sliced
- 3 cloves garlic, thinly sliced
- 5 roma tomatoes, halved
- 1 zucchini, cut into 0.5cm thick rounds
- 2 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 400 g tin cannellini beans, drained
- 75 g Greek feta, crumbled
- 0.5 cup fresh oregano leaves
