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1
Heat a grill pan or large skillet on high heat. Brush the vegetable slices with oil. Cook in batches, for 2-3 mins each side, until tender. Remove the skin from the peppers; cut peppers into thin strips.
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2
Heat the oil in a medium saucepan on medium-high heat. Saute the onion and garlic for 1-2 mins, until tender. Add the tomatoes and olives and simmer for 5-10 mins, until thickened. Remove from the heat. Stir in the feta and 1/2 of the basil. Season to taste.
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3
Preheat the oven to 350u00b0F. Layer 4 phyllo sheets on top of each other, spraying each layer with no stick cooking spray. Cut into 4 equal rectangles. Line four 5-inch oval baking dishes with the phyllo stacks.
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4
Bake for 8-10 mins, until lightly golden.
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5
Layer vegetables, tomato mixture and the remaining basil evenly in the baking dishes.
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6
Spray 1 of the remaining phyllo sheets with cooking spray, then scrunch over the top of the filling to make a cover. Repeat with the remaining phyllo sheets.
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7
Bake for 10-15 mins, until golden brown.
