https://www.lifestylefood.com.au/recipes/26960/chargrilled-vegetable-stacks

LifestyleFOOD.com.au

Healthy and tasty? Yes please!

Ingredients

  • 300g pumpkin skin on, thick cut

  • 300g eggplant thick cut

  • 200g zucchini thick cut, sliced on long side

  • 250g soft ricotta

  • 4tbsp Roza’s Gourmet Honey Mustard Pesto

  • 2 cups baby spinach leaves

Method

  • 1.

    Grill sliced vegetables for 2-3 minutes each side, making sure the pumpkin and eggplant are cooked through, but the zucchini still has a little firmness. Set aside.

  • 2.

    In a small bowl, mix ricotta and Honey Mustard Pesto and set aside.

  • 3.

    Dollop a generous amount of ricotta mix onto each plate to start the stacks and then continue to build, alternating grilled vegetables, ricotta mix and baby spinach.

  • 4.

    Finish with a final dollop of Honey Mustard Pesto.

Notes

Recipe from Roza's Gourmet.

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