Mediterranean Vegetable Stack With Sweet Potato Rösti

• 1 None small eggplant, cut into 1/4 inch slices
• 1 None medium red pepper, halved, each half cut into 4 lengthwise
• 2 None medium zucchini, halved, thinly sliced lengthwise
• 2 tbsp olive oil
• 1 1/4 lbs sweet potato, peeled, coarsely grated
• 1 None large egg, lightly beaten
• 1/3 cup all purpose flour
• 3 tbsp light dairy spread, melted
• 2 tbsp pesto
• 1/2 cup low-fat natural yogurt
• 2/3 cup light feta, crumbled

1. Preheat a grill pan over moderately high heat. Brush eggplant, peppers and zucchini with half the oil. Grill vegetables, in batches, for 2-3 mins each side, or until tender. Transfer to a heatproof plate and cover with foil.
2. Combine sweet potato, egg and flour and stir in a medium bowl and season with salt and pepper.
3. Heat remaining oil in a large non-stick pan over moderate heat.
4. Divide sweet potato mixture into 8 portions. Cook each rosti for 2-3 mins then turn and flatten with a spatula. Cook for 2-3 mins more, or until crisp and golden.
5. Whisk pesto and yogurt in a small bowl. Layer rosti, vegetables and feta on serving plates and top with pesto yogurt. Serve.

eggplant, red pepper, zucchini, olive oil, sweet potato, egg, flour, light dairy spread, pesto, lowfat natural yogurt, light feta

Taken from recipes-plus.com/api/v2.0/recipes/23021 (may not work)