Roast Pepper and Aubergine Stack with Pesto and Roast Cherry Tomatoes

This is a stunning stack of roast peppers and aubergine with pesto and roast cherry tomatoes – delicious and perfect for dinner parties or a special meal.

Roast pepper and aubergine stack with pesto and roast cherry tomatoes

I’ve had this recipe in my mind for a while now, as I absolutely love the combination of charred peppers, aubergines and pesto. It’s such a delicious mix of flavours which I think tastes like summer and is definitely good on its own, but I thought that layering it would create a fun and quite dramatic meal.

And as I’m totally obsessed with roast cherry tomatoes, I served these yummy gooey stacks on a bed of roast tomatoes.

In fact, the tomatoes create their own sauce as I’ve crushed them with some extra virgin olive oil, salt, chilli and balsamic glaze. Delicious!

I think this is a perfect summery dinner party dish–either on its own as a starter or as a main with some crispy roast potatoes and a big salad.

Enjoy xxx

Roast pepper and aubergine stack with pesto and roast cherry tomatoes

Roast Pepper and Aubergine Stack with Pesto and Roast Cherry Tomatoes

This is a stunning stack of roast peppers and aubergine with pesto and roast cherry tomatoes - delicious and perfect for dinner parties or a special meal.
Prep time: 30 minutes
Cook time: 40 minutes
4 servings
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Ingredients

  • 3 red peppers de-seeded and chopped in half
  • 2 medium aubergines cut into rounds
  • Splash olive oil
  • Sea salt

For the tomatoes

  • 600 g cherry tomatoes
  • 2 tbsp extra virgin olive oil
  • Big pinch sea salt
  • Pinch chilli flakes
  • 1 tsp balsamic glaze

For the basil pesto

  • 100 g pine nuts toasted
  • 60 g basil
  • 4 tbsp extra virgin olive oil
  • 3 tbsp nutritional yeast
  • 1/2 tsp sea Salt
  • Juice 1/2 lemon
  • 50 ml water

For the toppings

  • Basil
  • Pesto dressing
  • Sea salt
  • Extra virgin olive oil

Instructions

  • Pre heat your oven to 180c
  • First, roast the peppers by adding to a baking tray with the oil and salt. Bake approx 25–30 minutes until soft and a little charred. Set aside and then, when cooled, cut the pepper halves in half.
  • Roast the tomatoes by adding them to a baking tray with the oil and salt. Bake approx 25–30 minutes until soft. Set aside
  • In the meantime, add the sliced aubergine to a griddle or frying pan. Char the aubergine, by turning frequently until cooked through and slightly browning. Set aside.

To make the pesto

  • Add all the ingredients to a mini chopper or food processor and blitz to a chunky paste.
  • Reserve 2 tbsp of the pesto to make a dressing.

To serve

  • Add the roast cherry tomatoes to a bowl with the olive oil, salt, chilli and balsamic glaze .
  • Squish the tomatoes a little.
  • Divide the tomatoes onto four plates or bowls.
  • Create four bases by laying a slice of aubergine on a plate. Now you can build the stack by layering some pesto, then peppers. Then aubergine.
  • Repeat.
  • Place the stacks on a bed of juicy tomatoes.
  • Mix the reserved pesto with a little water to loosen. Drizzle over and top with more fresh basil, some sea salt and a drizzle of extra virgin olive oil if desired.

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6 Responses

  1. Thank you for the nice recipe, I’m making it right now! I was wondering what could be used instead of pine nuts if I don’t have any.

  2. I live in France and haven’t run across balsamic glaze. Can I just sub for balsamic vinegar or should I add something else too? Make a dash of date syrup or something?

  3. The recipe calls for “3 nutritional yeast”. I am guessing it is supposed to be 3 tablespoons but I would check with you. Thanks!

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