1 eggplant, cut into 2cm pieces
2 red onions, halved, cut into thin wedges
1 large zucchini, cut into 2cm pieces
250g small cherry tomatoes
1 teaspoon coconut oil
1 garlic clove, crushed
1/2 cup fresh basil leaves, torn
50g low-fat feta, crumbled
Balsamic vinegar, to drizzle
leaves, extra, to serve
DIRECTIONS Preheat oven to 200°C. Line a large baking tray with baking paper. Place the eggplant, onion and zucchini on the tray. Spray with oil and season with pepper. Roast for 10 minutes. Add the tomatoes to the tray and roast for a further 10 minutes or until the vegetables are golden and tender.
Place the roast vegetables, basil, garlic and feta in a large bowl. Toss gently to combine. Divide among bowls and drizzle with vinegar. Top with basil leaves.