Vegetable bake with goat's feta

Lemon chilli dressing

• 4 pieces lemon peel (1 x 5 cm), no white pith
• 1 long red chilli, deseeded if preferred
• 3 sprigs fresh lemon thyme, leaves only
• 1 garlic clove
• 40 g extra virgin olive oil
• 20 g lemon juice

Vegetable bake

• olive oil, for greasing
• 1 - 2 Ruby Lou potatoes, peeled and cut into very thin slices (see Tips)
• 2 garlic cloves
• 300 g sweet potato, cut into pieces (4-5 cm)
• 200 g carrot, cut into pieces (4-5 cm)
• 100 g zucchini, cut into pieces (4-5 cm)
• 40 g cornflour
• 80 g red onion, cut into thin strips
• 80 g red capsicum, deseeded and cut into thin strips
• 1 egg
• ½ tsp salt
• ½ tsp ground black pepper
• 150 g fresh Swiss brown mushrooms, cut into slices
• 30 g fresh baby spinach leaves, to serve
• 70 g goat's milk feta, crumbled, to serve