Chargrilled Vegetable Stack




  • 6 Farrah Wraps
  • 2 cups blanched spinach leaves
  • 1 cup spicy tomato sauce
  • ½ aubergine, sliced and chargrilled
  • 1 courgette, sliced and chargrilled
  • 3 capsicums, deseeded and chargrilled
  • 1 carrot sliced, steamed and chargrilled
  • 1 pumpkin sliced, steamed and chargrilled
  • 3 field mushrooms, sliced and chargrilled
  • ¼ cup crumbled feta
  • 3 tsp toasted nuts
  • Basil leaves to garnish


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 and spread with ¼ of the pasta sauce. Add one 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 for 30 minutes.

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