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Grilled Lamb With Roasted Pepper, Eggplant And A Basil Pesto - Recipe Cost

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4 x 180 g, (6 -7oz) pcs of, (180 to 200) lamb backstrap

2 x Baby finger eggplants, cut into quarters lengthwise

1 x Red capsicum, roasted and skin removed, cut into strips

1 x Yellow capsicum, roasted and skin remove, cut into strips

4 Tbsp. Basil pesto Extra virgin extra virgin olive oil Balsamic vinegar

Ingredients	Per Serving Qty	Common Price	Price per Serving
1 lrg Potatoes, boiled and cut into (1 to 2) 1cm thick rounds, skin on	1/4 potatoes	$0.50 per pound	$0.10
4 piece baby corn	1 piece	$0.35 per item	$0.35
1 x Courgette	1/4 courgette	$1.99 per pound	$0.21
4 x Baby yellow squash	1 squash	$1.49 per pound	$0.64
8 x Spears of asparagus	2 asparagus	$3.99 per 8 ounces	$0.56
100 gm Baby spinach, (4oz)	25 g	$3.99 per pound	$0.22
150 ml Extra virgin olive oil, (1/4 pint) Sea salt and freshly cracked pepper	2 tablespoons	$5.99 per 16 fluid ounces	$0.47
Total per Serving			$2.57
Total Recipe			$10.27