Chargrilled Vegetable Stack

bowl Serves 6


  • 6 Farrah Wraps (assorted flavours)
  • 2 cups blanched spinach leaves
  • 1 cup spicy tomato sauce
  • ½ eggplant , sliced and chargrilled
  • 1 courgette, sliced and chargrilled
  • 1 carrot sliced, steamed and chargrilled
  • 1 pumpkin sliced, steamed and chargrilled
  • 3 portobello mushrooms, sliced and chargrilled
  • 3 capsicums, deseeded and chargrilled
  • 3 tsp toasted nuts
  • ¼ cup crumbled feta
  • Basil leaves to garnish
Buy these ingredients now


  • Preheat the oven to 180°C. Lightly spray a spring latched tin with baking spray and line the rim with baking paper.

  • Lay two wraps on the base of the tin then spread with ¼ of the pasta sauce, then add a layer of vegetables.

  • Add a wrap on top and repeat the steps above until the Vegetable Stack is complete. Make sure to end the stack with a wrap on top.

  • Place in the oven and bake for 30 minutes.

  • Remove from oven and allow to stand for 5 minutes. Sprinkle the feta, toasted nuts and basil leaves on top. Peel off baking paper and cut into wedges.

  • Tip:

  • Wraps make a great alternative to lasagne pasta sheets and cook a lot faster as well.

By Farrah Wraps

Related Recipes