Step 1

Preheat the oven to 220C/200C fan forced. Place the shallot in a large bowl. Add zucchini, capsicum, eggplant, garlic and oil. Season and toss to combine. Transfer to a baking tray and bake for 15 minutes. Stir and bake for a further 5 minutes or until vegetables are tender and pale golden.

Step 2

Sprinkle flour over vegetables and stir to combine. Stir in parsley and vinegar. Set aside to cool.

Step 3

Reduce oven to 180C/160C fan forced. Line a baking tray with baking paper. Place a sheet of filo pastry on a clean work surface and brush with a little butter. Layer with another 2 filo sheets and a little more butter. Fold the stack in half widthways. Brush with a little butter. Spoon one-quarter of the ratatouille into the centre. Make a small well in the mixture. Place one-quarter of the feta in the well. Bring the sides of the pastry into the centre, scrunching gently to partially enclose filling. Repeat to make 3 more parcels.

Step 4

Transfer parcels to prepared tray. Bake for 35-40 minutes or until golden. Cool slightly. Drizzle with pesto and serve with rocket.