Free-Form Vegetable & Pesto Stack
April 01, 2020
"From our weekday newspaper The West Australian. Times are estimated."
- 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
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.
Meanwhile, cut eggplant into 12 x 1cm- thick rounds and cut zucchini diagonally into 12 x 1cm-thick slices.
Combine oil and garlic in a small bowl and brush evenly over eggplant and zucchini.
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.
Combine ricotta and pesto in a medium bowl.
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.
Cook in a moderate oven (180°c) for about 15 minutes, or until tops are golden.
Serve with rocket leaves and crusty bread.
Tips & Variations
No special items needed.