• 1 Eggplant

  • 1 Capsicum

  • 1 Spanish Onion

  • 1 large Mushroom


  • 1.

    Lightly oil a hot plate with olive oil and lay slices of the eggplant, capsicum, spanish onion and a whole mushroom. Grill till lightly brown.

  • 2.

    Stack grilled eggplant, capsicum, spanish onion and large mushroom, top with crumbled feta and drizzle with balsamic vinegar. Serve.

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