Meatballs can be made one day ahead. Place on a tray lined with baking paper, cover and refrigerate until ready to cook.
Serves: 4
Prep & Cook: 45 mins
Ingredients
- 1 medium eggplant (350g), cut into 3cm pieces
- 2 large zucchini (300g), thickly sliced diagonally
- 1 large red capsicum, cut into thick strips
- 2 cloves garlic, crushed
- ¼ cup olive oil
- 100g smooth feta, coarsely crumbled
- Rocket leaves and toasted crusty bread, to serve
MEATBALLS
- 500g pork and veal mince
- ¼ cup packaged dried breadcrumbs
- 1 egg
- 150g tub basil pesto dip
Method
1. To make meatballs, place mince, breadcrumbs, egg and 2 tblsps dip in a large bowl. Season with salt and pepper and mix until well combined. Roll level tablespoons of mixture into balls.
2. Place eggplant, zucchini, capsicum and garlic in a large, non-stick roasting pan. Drizzle over oil. Toss well to coat. Spread in an even layer. Nestle meatballs amongst vegetables.
3. Cook in a very hot oven (220C) for 20 minutes. Remove. Scatter over feta.
4. Cook in same oven for a further 5 minutes, or until meatballs are cooked and vegetables are tender.
5. Combine remaining pesto with 1 tblsp water in a bowl.
6. Drizzle pesto mixture over meatballs. Serve with rocket and crusty bread.