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Mediterranean vegetable & feta stack with tomato vinaigrette


  • Preheat oven to 180°C fan forced (200°C normal). 
  • Place the Roma tomatoes, eggplant and zucchini in an oven tray. Sprinkle with oil and seasonings, and cook in the oven until very tender and coloured. Then drain the vegies on kitchen paper towels. 
  • To make the vinaigrette, put the chilli, garlic, cherry tomatoes, sugar, red wine vinegar, lime zest and juice with about 2 tbsp fresh oil in a food processor and blend until smooth. Taste for seasoning. 
  • To serve, layer the vegies with the dressing and feta on individual plates, and sprinkle with a little fresh oil.


  • 6 Roma tomatoes, cored & halved lengthways
  • 1 medium eggplant, sliced lengthways
  • 2 zucchini, sliced lengthways
  • olive oil
  • sea salt & freshly ground pepper
  • 1 small red chilli, finely sliced
  • 1 garlic clove, finely sliced
  • ½ punnet cherry tomatoes, diced
  • 1 tspn sugar
  • 1 tbsp red wine vinegar
  • grated rind & juice of 1 lime
  • feta cheese, crumbled

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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