Ingredients
2 eggplants, cut into 1/4” rings
8 artichokes, sliced
4 Portobello mushrooms, sliced
4 zucchini, cut into 1/4” rings
4 red peppers, cut into 4 wedges
12 red cherry tomatoes
12 yellow cherry tomatoes
12 black cherry tomatoes
200 g feta cheese, crumbled
8 rosemary sprigs
4 tbsp olive oil
4 tbsp molasses
Salt & pepper
1 tsp cinnamon
4 pieces of parchment paper, each cut into a heart shape
2 eggplants, cut into 1/4” rings
8 artichokes, sliced
4 Portobello mushrooms, sliced
4 zucchini, cut into 1/4” rings
4 red peppers, cut into 4 wedges
12 red cherry tomatoes
12 yellow cherry tomatoes
12 black cherry tomatoes
200 g feta cheese, crumbled
8 rosemary sprigs
4 tbsp olive oil
4 tbsp molasses
Salt & pepper
1 tsp cinnamon
4 pieces of parchment paper, each cut into a heart shape
Instructions
Preheat oven to 190°C. Place the ingredients on one half of each heart in the following order: sprigs rosemary, sliced eggplant, sliced zucchini, pepper slices, sliced artichokes, sliced mushrooms, tomatoes, salt, pepper, cinnamon and feta cheese. Drizzle with olive oil and molasses.
Fold the other half of the heart over top of the vegetables and crunch the bottom and top edges of the parchment paper firmly together.
Bake in preheated oven at 190°C for 15-20 minutes until all ingredients have softened.
