Vegetable Stack with Sun-dried Tomato Pesto
This is the perfect side or main dish for any Italian night! Try whatever vegetables you prefer in the stack. I absolutely love this pesto recipe, but the fun thing about this dish is you can do any type of sauce you would like in-between the vegetables. It all melds together and develops a delicious flavor. I love to add fresh basil on top at the herb to bring in the perfect freshness!
Roasted Vegetable Stack with Sundried Tomato Pesto
Serves 2
Prep time: 20 mins
Cook Time: 15 mins
Total time: 35 mins
INGREDIENTS
Roasted Veggies
1 large eggplant, sliced into circles
1 large zucchini, sliced into circles
1 tomatoes, sliced into circles
1 tsp maldon sea salt
2 tbsp olive oil
Basil leaves
Sundried Tomato Pesto
⅓ cup sun dried tomatoes
¼ cup extra virgin olive oil
1 tap garlic paste or 1 garlic glove
1 tsp cracked black pepper
½ cup macadamia nuts
INSTRUCTIONS
Preheat the oven to 350°F and line a baking pan and a bread pan with parchment paper. I like using a bread pan to keep the juices together!
Add pesto ingredients into a food processor, and process until desired consistency. Set aside
Place vegetables on a tray and drizzle with olive oil, salt and pepper
Pop in the oven and roast for 8 minutes, until the veggies are lightly roasted.
Remove the vegetables from the oven and build your stacks however you’d like. I recommend eggplant- pesto- zucchini- eggplant - pesto zucchini- tomato - fresh basil!
Place your veggie stacks back in the oven for 3-4 minutes, until the top starts to turn golden brown and the flavours all meld together!
Serve immediately while still warm + delicious! Best served alongside any protein or with a fresh salad.
Bon Appetit!
Enjoy!
Let me know your what you think below in the comments below and tag me on Instagram! @gabrielleskitchen__
