Vegetable Stack with Saganaki & Pesto

INGREDIENTS 1 large eggplant, thinly sliced 3-4 red capsicums, sliced into 4 pieces 5 large field mushrooms, thinly sliced into rounds 1 zucchini, sliced lengthways 200g Saganaki cheese (can substitute with haloumi) Sauce ½ cup Passata 2 tsp garlic powder 1 tsp chilli flakes Pesto ¼ cup grated pecorino 1-2 garlic clove, roughly chopped ¼ cup extra virgin olive oil ¼ cup pinenuts 1 cup fresh basil leaves Himalayan salt & cracked pepper (to taste) * Saganaki cheese is a Greek (dairy free) frying cheese * Vegetables can be pre roasted 2-3 days ahead and stored

METHOD

1.Preheat oven at 180°C

2.Place all pesto ingredients into a small high pressure blender. Season with salt and pepper and blend until combined and smooth . Place in a small glass jar and refrigerate (can be kept for 5 days or frozen up to 6 months).

3.Line 3 large baking dishes with baking paper, place capsicum, mushroom and eggplant slices onto each tray, drizzle with olive oil & season with salt and pepper (you may need to do in batches) and bake for approx. 15 minutes, or until softened and cooked through.

4.Place a spoonful of passata sauce onto the eggplant and cook for a further 5-10 mins (be careful not to overcook).

5.Once cooked add zucchini and cook for 8 minutes or until softened (be careful not to overcook).

6.Saganaki cheese cut into 5mm slices

7.Assemble : Placing a slice of eggplant followed by capsicum, zucchini, mushroom, saganaki, and repeat.

8.Cook for 15 minutes (or until heated through and cheese melting.

9.Top with a large dollop of pesto.

Serve with a side salad.