SERVES 4
PREP AND COOK TIME 45 MINUTES
Ingredients:
Nutritional count per serving: 15.9g total fat (5.5g saturated fat); 1271kJ (304 cal); 15.6g carbohydrate; 19.3g protein; 9.3g fibre.
- 2 (120g) baby eggplants, sliced thickly lengthways
- 1 medium (200g) green capsicum, sliced thickly lengthways
- 1 medium (200g) red capsicum, sliced thickly lengthways
- 2 large (300g) zucchini, sliced thickly lengthways
- 4 x 175g flat mushrooms
- 400g wedge firm ricotta
- 1 tablespoon finely grated lemon rind
- 2 tablespoons toasted pine nuts
- 2 tablespoons fresh flat-leaf parsley leaves, extra
- 2 tablespoons small fresh basil leaves, extra
Tomato pesto ingredients
- ½ cup (70g) drained semi-dried tomatoes
- ¼ cup loosely packed fresh basil leaves
- 2 tablespoons balsamic vinegar
- 1 small clove garlic, crushed
- 2 tablespoons water
Method:
- Cook eggplant, capsicums, zucchini and mushrooms, in batches, on a heated oiled grill plate (or grill or barbecue) over medium-high heat until vegetables are browned and tender.
- TOMATO PESTO: Place ingredients in a food processor or blender; pulse until just combined. Season to taste.
- Divide ricotta among serving plates. Arrange mushrooms, stem-side up, on plates; top with layers of ricotta, eggplant, zucchini and capsicum. Drizzle stack with Tomato Pesto, then sprinkle with lemon rind, pine nuts, extra parsley and basil.
Not suitable to freeze or microwave.
