Roasted Vegetable Stacks with Basil Pesto

Roasted Vegetable Stacks with Basil Pesto
Roasted Vegetable Stacks with Basil Pesto

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    eggplant, trimmed and sliced crosswise 1/2-inch thick

  • 1

    zucchini, trimmed, halved crosswise, and sliced lengthwise 1/4-inch thick

  • 1

    yellow squash, trimmed, halved crosswise, and sliced lengthwise 1/4-inch thick

  • 1

    red pepper, cored, seeded, and cut into thirds

  • 4

    cremini mushrooms, quartered

  • extra-virgin olive oil, for drizzling

  • kosher salt and freshly ground black pepper

  • fresh mozzarella, sliced

  • Pesto:

  • 1

    packed cup fresh basil leaves

  • 2

    tablespoons toasted pine nuts

  • 1

    small garlic clove

  • 1/4

    cup extra-virgin olive oil

  • 2

    tablespoons freshly grated parmesan cheese

  • kosher salt and freshly ground black pepper

Directions

Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper. Place the eggplant, zucchini, squash, red pepper, and mushrooms on the baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast for about 20 minutes until veggies are tender. While the veggies are roasting make the pesto. In the bowl of a food processor, add the basil, pine nuts, and garlic. Pulse until finely chopped. Add the olive oil and process until the mixture is smooth. Transfer the pesto to a small bowl. Stir in the parmesan. Season with salt and pepper to taste. To plate: Stack the eggplant, zucchini, squash, red peppers, and mozzarella, starting out with the larger pieces on the bottom. Place a few mushrooms around the veggie stacks. Spoon the basil pesto on top and serve.

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