Vegetable and feta tart

'This is based on a recipe from the BBC Good Food guide' 

Ingredients: 

2 tbsp olive oil

1 diced small aubergine

1 diced red/yellow pepper

1 onion, cut into small wedges

3 large sheets filo pastry

Good handful cherry tomatoes

Drizzle of balsamic vinegar

100g low fat feta cheese

1 tsp dried oregano

Large bag mixed salad leaves

Method:

Heat oven to 200C

Place a large, non-stick baking tray in the oven to heat up

Meanwhile, brush a griddle pan with 1 tsp of the olive oil and griddle the aubergines, peppers and onion until charred

Remove the tray from the oven and brush with a little oil

Brush a large sheet of filo with oil, top with another sheet and add a little more oil and repeat with the final sheet

Transfer the pastry to the hot tray

Arrange the griddled vegetables on top, then season with salt and pepper

Halve the tomatoes, and place cut-side up on the pastry, then drizzle on the vinegar and any remaining oil

Crumble on the feta and sprinkle with oregano

Cook for about 20 minutes until crispy and golden

Serve with the dressed mixed salad leaves