SPRINGTIME lunches!
AFGHAN VEGETABLE PIZZA
SERVES 2-3 PREP AND COOK: 30 MINS
1 small zucchini (140g), trimmed, thinly sliced
1 finger eggplant (110g), trimmed, thinly sliced
1 small red onion, thinly sliced
2 tblsps olive oil
1 tsp garam masala
1 tsp ground coriander
400g packet Afghan garlic bread
½ x 250g punnet cherry tomatoes, halved
50g soft feta, crumbled
1 tblsp sesame seeds
½ cup coarsely chopped fresh parsley
Lemon wedges, to›serve
1 Toss zucchini, eggplant and onion in a large bowl with oil, garam masala and coriander until coated. Transfer to a large oven tray lined with baking paper.
2 Cook in a hot oven (200°C) for about 10 minutes, or until just tender. Remove from oven. Transfer vegetables to a plate.
Re-line tray with
