Free-Form Vegetable & Pesto Stack

6
Servings
15m
Prep Time
25m
Cook Time
40m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (147.8 g)
  • Calories 340.2
  • Total Fat - 31.4 g
  • Saturated Fat - 15.2 g
  • Cholesterol - 64.6 mg
  • Sodium - 382.9 mg
  • Total Carbohydrate - 5.4 g
  • Dietary Fiber - 0.9 g
  • Sugars - 2 g
  • Protein - 10.5 g
  • Calcium - 269.4 mg
  • Iron - 0.6 mg
  • Vitamin C - 9.7 mg
  • Thiamin - 0 mg

Step 1

Cut pumpkin into six 1cm- thick slices and then peel slices and arrange in a single layer on a large microwave-safe plate and then cover and microwave on high for about 5 minutes, or until just tender.

Step 2

Meanwhile, cut eggplant into 12 x 1cm- thick rounds and cut zucchini diagonally into 12 x 1cm-thick slices.

Step 3

Combine oil and garlic in a small bowl and brush evenly over eggplant and zucchini.

Step 4

Heat an oiled grill plate over a medium to high heat and add eggplant and zucchini in two batches and cook, turning occasionally, for about 6 minutes, or until tender and remove and set to one side.

Step 5

Combine ricotta and pesto in a medium bowl.

Step 6

Place half the eggplant slices in a lightly oiled, large roasting pan and spread each with 1 tablespoon of ricotta mixture and then top with pumpkin and repeat layering with remaining eggplant and ricotta mixture and then arrange two zucchini slices in a criss-cross shape on each one and sprinkle with cheese.

Step 7

Cook in a moderate oven (180°c) for about 15 minutes, or until tops are golden.

Step 8

Serve with rocket leaves and crusty bread.

Tips & Variations


No special items needed.

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