Mediterranean Vegetable Stack With Sweet Potato Rösti - cooking recipe

Ingredients

1 None small eggplant, cut into 1/4 inch slices
1 None medium red pepper, halved, each half cut into 4 lengthwise
2 None medium zucchini, halved, thinly sliced lengthwise
2 tbsp olive oil
1 1/4 lbs sweet potato, peeled, coarsely grated
1 None large egg, lightly beaten
1/3 cup all purpose flour
3 tbsp light dairy spread, melted
2 tbsp pesto
1/2 cup low-fat natural yogurt
2/3 cup light feta, crumbled

Preparation

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.
Combine sweet potato, egg and flour and stir in a medium bowl and season with salt and pepper.
Heat remaining oil in a large non-stick pan over moderate heat.
Divide sweet potato mixture into 8 portions. Cook each rosti for 2-3 mins then turn and flatten with a spatula. Cook for 2-3 mins more, or until crisp and golden.
Whisk pesto and yogurt in a small bowl. Layer rosti, vegetables and feta on serving plates and top with pesto yogurt. Serve.