Scotch Fillet with Baked Potatoes
and a Vegetable Stack
I used to make these vegetable stacks quite often. First, you pan fry slices of eggplant and zucchini in a little bit of oil in a pan and then layer them with some sliced mushroom (this time I used whole portabello mushrooms), sundried tomato and crumbled fetta. Drizzle a bit of olive oil over them and bake in the oven for about ten to fifteen minutes. Delicious!