Ingredients
24x 15 cm wraps
Cups blanched spinach leaves
1 cup SIDS TAMARILLO SAUCE
½ eggplant, sliced & chargrilled
3 orange capsicums, deseeded & chargrilled
1 carrot sliced, steamed & chargrilled
1 pumpkin sliced, steamed & chargrilled
3 portobello mushrooms, sliced & chargrilled
½ tsp SIDS CRAZY SALT
¼ cup crumbled feta
Courgette, sliced & chargrilled
3 tsp toasted nuts
Basil leaves to garnish
Directions
Preheat the oven to 180°C.
Lightly spray a spring latched tin with baking spray and line the rim with baking paper. Lay two wraps on the base of the tin then spread with ¼ of SIDS TAMARILLO SAUCE, then add a layer of vegetables and a pinch of SIDS CRAZY SALT. Add a wrap on top and repeat the steps above until the Vegetable Stack is complete. Make sure to end the stack with a wrap on top.
Place in the oven and bake for 30 minutes. Remove from oven to stand for 5 minutes.
Sprinkle the feta, toasted nuts and basil leaves on top. Peel off baking paper and cut into wedges.
