Mediterranean Vegetable Stack with Sweet Potato Rösti

RecipesPlus
11Ingredients
360Calories
45Minutes

Ingredients

  • 1 eggplant (small, cut into 1/4 inch slices)
  • 1 red pepper (medium, halved, each half cut into 4 lengthwise)
  • 2 medium zucchini (halved, thinly sliced lengthwise)
  • 2 tablespoons olive oil
  • 1 1/4 pounds sweet potato (peeled, coarsely grated)
  • 1 large egg (lightly beaten)
  • 1/3 cup all purpose flour
  • 3 tbsp light dairy spread, melted
  • 2 tablespoons pesto
  • 1/2 cup low-fat natural yogurt
  • 2/3 cup feta (light, crumbled)

Directions

  1. Preheat a grill pan over moderately high heat. Brush eggplant, peppers and zucchini with half the oil. Grill vegetables, in batches, for 2-3 mins each side, or until tender. Transfer to a heatproof plate and cover with foil.
  2. Combine sweet potato, egg and flour and stir in a medium bowl and season with salt and pepper.
  3. Heat remaining oil in a large non-stick pan over moderate heat.
  4. Divide sweet potato mixture into 8 portions. Cook each rösti for 2-3 mins then turn and flatten with a spatula. Cook for 2-3 mins more, or until crisp and golden.
  5. Whisk pesto and yogurt in a small bowl. Layer rösti, vegetables and feta on serving plates and top with pesto yogurt. Serve.
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NutritionView more

360Calories
Sodium16%DV390mg
Fat20%DV13g
Protein24%DV12g
Carbs17%DV50g
Fiber40%DV10g

PER SERVING *

Calories360Calories from Fat120
% DAILY VALUE*
Total Fat13g20%
Saturated Fat5g25%
Trans Fat
Cholesterol75mg25%
Sodium390mg16%
Potassium1160mg33%
Protein12g24%
Calories from Fat120
% DAILY VALUE*
Total Carbohydrate50g17%
Dietary Fiber10g40%
Sugars14g28%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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