Place the whole capsicums on a baking tray and drizzle with a little olive oil. Cook for 30-35 minutes until skin begins to blacken and the capsicum starts to soften and collapse. Remove from the oven and cover with tightly with foil and allow to cool so that skins easily slip off. Once cool, remove the skins and seeds and divide each capsicum into 4 pieces. Trim any torn edges.
Bring a barbecue or frying pan to a high heat and add a little olive oil. Cook the vegetables until seared, turning once (note: the eggplant will take the longest so put it on first and the tomato on last). You may need to add a little more olive oil after the eggplant has been cooked.
For the fetta cream, place the Lemnos Smooth Fetta, sour cream, lemon juice and olive oil in a food processor and blend until smooth. Season to taste.
Scatter basil leaves over a single serving plate, arrange the charred vegetables on top of each other in stacks and top with the fetta cream.