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Grilled Vegetable and Ricotta Stack with Pesto

Photo by: Jane Costin
  • 1 with leftovers servings
  • Prep - 20 mins
    Cooking - 30 mins
  • Total - 50 mins
Photo by: Jane Costin

This vegetarian vegetable stack will leave your taste buds satisfied, it is also a great way to use up left over vegetables.  

Servings: 1 with leftovers
Preparation: 20 mins
Cooking: 30 mins

Ingredients

  • 1 small (250g) eggplant, cut into 5mm thick slices.
  • 1 small (170g) red capsicum, deseeded and cut into thick strips.
  • 1 large (200g) zucchini, cut into 1cm thick diagonal slices.
  • 200g Jap or Kent pumpkin, cut into 5mm thick slices.
  • 1 tablespoon olive oil, for brushing.
  • 1 cup baby spinach leaves.
  • 100 g ricotta.
  • 1/4 cup Basil + Spinach Pesto.
  • 1 cup mixed salad leaves.
  • Tasty Salad Dressing of your choice..

Directions

1. Heat a large chargrill pan or grill to medium-high heat. Brush eggplant, capsicum, zucchini and pumpkin lightly with olive oil. Grill, in batches until charred and tender.

2. Place a quarter of the grilled vegetables in a container for lunch tomorrow.

3. Stack remaining vegetables alternately with spinach leaves, ricotta and pesto. Serve with mixed salad leaves dressed with your Tasty Salad Dressing of choice.


Note

You could also roast these veggies in the oven if you prefer. Preheat oven to 200°C / 400°F / Gas Mark 6. Roast veggies for about 30-35 minutes, or until tender.

Dairy-free option: Replace ricotta with 1/2 mashed avocado.

This vegetarian vegetable stack will leave your taste buds satisfied, it is also a great way to use up left over vegetables.

Ingredients

  • 1 small (250g) eggplant, cut into 5mm thick slices.
  • 1 small (170g) red capsicum, deseeded and cut into thick strips.
  • 1 large (200g) zucchini, cut into 1cm thick diagonal slices.
  • 200g Jap or Kent pumpkin, cut into 5mm thick slices.
  • 1 tablespoon olive oil, for brushing.
  • 1 cup baby spinach leaves.
  • 100 g ricotta.
  • 1/4 cup Basil + Spinach Pesto.
  • 1 cup mixed salad leaves.
  • Tasty Salad Dressing of your choice..

Directions

1. Heat a large chargrill pan or grill to medium-high heat. Brush eggplant, capsicum, zucchini and pumpkin lightly with olive oil. Grill, in batches until charred and tender.

2. Place a quarter of the grilled vegetables in a container for lunch tomorrow.

3. Stack remaining vegetables alternately with spinach leaves, ricotta and pesto. Serve with mixed salad leaves dressed with your Tasty Salad Dressing of choice.

Note

You could also roast these veggies in the oven if you prefer. Preheat oven to 200°C / 400°F / Gas Mark 6. Roast veggies for about 30-35 minutes, or until tender.

Dairy-free option: Replace ricotta with 1/2 mashed avocado.