Mediterranean vegetable parcels

Ingredients (serves 4):

• 400g mixed baby tomatoes
• 1 red capsicum (bell pepper), halved, seeded, cut into 4cm pieces
• 1 zucchini (baby marrow), trimmed, thickly sliced
• 400g can no-added-salt chickpeas, rinsed, drained
• 1 tsp finely grated lemon rind
• 3 tsp drained baby capers
• 2 tbs extra virgin olive oil
• 2 tsp dried oregano leaves
• 100g feta, crumbled

Method:

1. Preheat oven to 220°C.
2. Cut four 50cm lengths of non-stick baking paper. Divide the tomatoes, capsicum, zucchini and chickpeas among the sheets of paper. Sprinkle with the lemon rind. Season with salt and pepper.
3. Top with capers, 1½ tablespoons of oil and 1½ teaspoons of oregano.
4. Fold the 2 long sides of each sheet over the filling to enclose. Tuck the short sides under to seal.
5. Place the parcels on a baking tray and bake for 20 minutes or until vegetables are just tender.
6. Divide the parcels among serving plates. Open and top with feta and remaining oil and oregano.