Vegetarian Parcels


Healthy, delicious parcels full of flavour.

Allergens: Contains dairy, gluten


  • Ingredient
  • Amount
  • Mountain Bread (8 pieces)
  • 1 packet
  • Zucchini
  • 1
  • Red onions
  • 2 small
  • Butternut pumpkin
  • ½ of a whole
  • Spinach
  • 2 cups
  • Red capsicum
  • ½ of a whole
  • Yellow capsicum
  • ½ of a whole
  • Reduced fat fetta cheese
  • 100g
  • Salt and pepper
  • To taste
  • Olive oil
  • ½ cup
  • Packed spinach leaves
  • 4 cups
  • Packed basil leaves
  • 2 cups
  • Garlic
  • 2 cloves
  • Lemon juice
  • 2 tbsp.
  • Shredded parmesan cheese
  • ¼ cup
  • Salt
  • ½ tsp.
  • Pepper
  • ¼ tsp.


  1. Begin by making the nut free pesto. Place the olive oil, spinach leaves, basil leaves, garlic, lemon juice, and shredded parmesan into a food processor with salt and pepper and blend for 30 seconds. Stop and scrape sides with a spatula, then blend again until smooth. Taste and season more if needed. Store in an airtight container in the fridge for up to 2 weeks.
  2. To make the parcels, start by cutting the skin off the pumpkin, remove the seeds and chop the pumpkin into small chunks.
  3. Cut the zucchini, capsicum and red onion into similar sized pieces.
  4. Mix the pumpkin, onion and capsicum together with a little olive oil and bake in the oven on a tray (180 degrees C) for 20 mins, remove from oven and add the zucchini. return to the oven and continue to bake until the zucchini is soft.
  5. Remove vegetables from the oven and allow to cool.
  6. When the vegetables are cool add the spinach leaves salt and pepper and crumbled fetta, mix well.
  7. Place a piece of Mountain Bread onto a board and spread a tablespoon of pesto over the bread.
  8. Place a cup of the vegetable mix into the centre of the bread and fold to enclose the vegetables. Repeat with remaining bread and
  9. vegetable mix.
  10. Place on a lined tray and bake until the bread is crisp.

Serve with Tomato Chutney.

Serves: 8