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

1. 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! 

2. Add pesto ingredients into a food processor, and process until desired consistency. Set aside

3. Place vegetables on a tray and drizzle with olive oil, salt and pepper

4. Pop in the oven and roast for 8 minutes, until the veggies are lightly roasted. 

5. 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! 

6. 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! 

7. 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__