Mediterranean Vegetable Stack With Sweet Potato Rös

Name: Mediterranean Vegetable Stack With Sweet Potato Rösti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
Combine sweet potato, egg and flour and stir in a medium bowl and season with salt and pepper.
3
Heat remaining oil in a large non-stick pan over moderate heat.
4
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.
5
Whisk pesto and yogurt in a small bowl. Layer rosti, vegetables and feta on serving plates and top with pesto yogurt. Serve.

406

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Mediterranean Vegetable Stack With Sweet Potato Rösti falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mediterranean Vegetable Stack With Sweet Potato Rösti

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions