This palate pleasing recipe is chock-full of veggies to make your heart and health sing! It’s satisfying, fresh and filling, perfect to serve at a dinner party, or to keep to yourself. It’s high in fibre, full of vitamin C and contains numerous immune-boosting nutrients as well as bone-building manganese and vitamin K.
Ingredients
- 1 courgette, sliced lengthwise
- 1 aubergine, sliced lengthwise
- 1 red pepper
For the vegan pesto:
- 1 large bunch of basil
- 1/2 cup of olive oil
- 3 tbs pinenuts
- 1 garlic clove
- Sea salt to taste
For the roasted tomato sauce:
- 5 large tomatoes sliced in half
- 1 garlic clove
- 1 onion
- a drizzle of olive oil
Method
- Heat oven to 200C/180C fan/gas 6.
- Slice the veggies into thick slices. Place all veggies, including the tomatoes, on a roasting tray with a drizzle of olive oil and a sprinkle of salt.
- Roast until soft. The tomatoes may need further roasting.
- Chop the onions and garlic and place in a saucepan with a glug of olive oil. Soften the onions and garlic and add the roasted tomatoes.
- Once cooked through, allow to cool and blitz quickly with a hand blender, leaving the sauce chunky.
- Place the basil in a blender with the pine nuts and garlic, add the olive oil and salt. Blend well. Add more olive oil for the desired consistency.
- Start stacking with a slice of aubergine, add a large spoonful of tomato sauce and a dollop of pesto, top with the courgette, then the tomato sauce and pesto again, continue along the same lines with the red pepper layer.
- Top with a dollop of pesto and some fresh basil leaves.
