A fantastic looking, layered dish colourful vegetables and goats cheese.


  • 165g/6oz roasted red peppers from a jar

  • 1 large bunch basil

  • 300g/10½oz goats' cheese, thinly sliced into rounds

  • 200g/7oz roasted marinated aubergine from a jar

  • 250g/9oz cooked risotto rice

  • 1 tbsp pesto

  • juice of ½ lemon

  • 250g/9oz marinated artichoke hearts from a jar

  • 165g/6oz roasted yellow peppers from a jar


  • 1.

    Pre-heat the oven to 200C/400F/Gas 6.

  • 2.

    Lay the roasted red peppers inside a 1kg loaf tin to cover the base.

  • 3.

    Add a layer of basil leaves to cover the roasted red peppers.

  • 4.

    Add half the goats' cheese slices to cover as a layer, then follow with a layer of aubergine.

  • 5.

    Mix the cooked risotto rice with the pesto and the lemon juice, then press into tray to create a layer covering the aubergines.

  • 6.

    Add a layer of artichokes, followed by a layer of the remaining goats' cheese and another layer of basil leaves.

  • 7.

    Finish with a layer of roasted yellow peppers and press down well.

  • 8.

    Place in the preheated oven for 20-25 minutes, until hot through.

  • 9.

    Remove from the oven, turn out onto a dish and serve.

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