Roasted Autumn Vegetables & Spanakopita

A delectable autumn (or any season) meal featuring our Greek-inspired Spanakopita on a bed of grilled eggplant, zucchini, peppers and tomatoes.

Ingredients

• 12 pieces Cuisine Adventures Spanakopita
• 1 clove of garlic, crushed
• 2 to 3 small eggplants, cubed
• 3 small Zucchini, cubed
• 2 red peppers, cubed
• 1 yellow pepper, cubed
• 4 tomatoes, cut in 8
• 1/4 basil bouquet, coarsely chopped
• 2 thyme branches, coarsely chopped
• Olive oil to taste
• Salt & pepper to taste

Preparation Instructions

1. Preheat the oven to 350°F (180°C).
2. Place the cubed vegetables and garlic on a oven-safe pan. Add olive oil, season with salt, pepper and thyme. Heat in the oven for about 35 minutes or until a fork can easily pierce through the flesh of an eggplant.
3. Heat the Spanakopitas according to the packaging instructions.
4. Serve the Spanakopita over the grilled vegetables, top with basil and a drizzle of olive oil.