Healthy and tasty? Yes please!


  • 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


  • 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.

Nutritional information

Nutritional analysis per serving (4 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by


Recipe from Roza's Gourmet.

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings