Mediterranean vegetable parcels

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



  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.
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