Prep time: 10 minutes
Cook time: 60 minutes
2 serves per portion
Extra virgin olive oil spray
400g butternut pumpkin, peeled and cut into 1cm slices
1 small eggplant, cut into 5mm slices
1 red capsicum, roughly chopped, seeds removed
1 yellow capsicum, roughly chopped, seeds removed
2 small zucchinis, halved crossways and thinly sliced lengthways
200g haloumi, thinly sliced
3 sheets short crust pastry, reduced fat
¼ cup basil pesto
¼ cup milk
Black pepper, to garnish
Sesame seeds, to garnish
PREHEAT oven and a flat baking tray to 230?C fan forced
PREHEAT BBQ grill or char-grill pan on high until hot.
SPRAY both sides of vegetables and haloumi with oil spray.
CHARGRILL pumpkin 3-4 minutes each side. Remove and cover with foil.
CHARGRILL the eggplant, capsicum and zucchini for 5 minutes on each side until tender.
PEEL any charcoaled skin from capsicum and cut capsicum into thick strips.
CHARGRILL haloumi for 2-3 minutes each side until lightly golden.
PLACE vegetables, haloumi and pesto in a bowl and mix.
SPRAY 6 pie tins with olive oil spray and line with pastry. Fill the pastry-lined pies with rice and blind bake for 10 minutes. Remove pastry cases from oven and discard rice.
FILL pies with vegetable mix and top with a piece of pastry.
BRUSH top of pies with milk, make small holes with a fork and sprinkle with cracked black pepper and sesame seeds.
BAKE for 25-30 minutes or until pastry is puffed and golden.
Recipe Courtesy of Dawn Lutz, Brisbane City Nights Branch