Roast Pepper and Aubergine Stack with Pesto and Roast Cherry Tomatoes (vegan)

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 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 decided to serve 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 xx

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Info

 

  4 servings
  30 min preparation time
  40 minutes cook time

Ingredients

  • 3 red peppers de-seeded and chopped in half 
     
  • 2 medium aubergines cut into rounds 
     
  • Splash olive oil
  • Sea salt 
For the tomatoes; 
 
  • 600g cherry tomatoes 
     
  • 2 tbsp extra virgin olive oil 
     
  • Big pinch sea salt 
     
  • Pinch Chilli flakes 
     
  • 1 tsp balsamic glaze 
     
     
Basil pesto; 
 
  • 100g pine nuts toasted 
     
  • 60g basil 
     
  • 4 tbsp extra virgin olive oil 
     
  • 3 tbsp nutritional yeast 
     
  • 1/2 tsp sea Salt 
  • Juice 1/2 lemon 
 
  • 50ml water 
     
     
Toppings; 
 
  • Basil 
     
  • Pesto dressing 

    Sea salt 
    Extra virgin olive oil 

Directions

  1. Pre heat your oven to 180c 
     
  2. Firstly roast the peppers by adding to a baking tray with the oil and salt. Bake aprox 25 – 30 minutes until soft and a little charred. Set aside and then when cooled a little cut the pepper halves in half. 
     
  3. Roast the tomatoes by adding them to a baking tray with the oil and salt. Bake aprox 25 – 30 minutes until soft. Set aside 
     
  4. In the mean time, 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; 
  1. Add all the ingredients to a mini chopper or food processor and blitz to a chunky paste. 
  2. Reserve 2 tbsp of the pesto to make a dressing. 
To serve; 
  1. Add the roast cherry tomatoes to a bowl with the olive oil, salt, chilli and balsamic glaze 
  2. Squish the tomatoes a little. 
  3. Divide the tomatoes onto four plates or bowls. 
  4. 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.
  5. Repeat. 
  6. Place the stacks on a bed of juicy tomatoes. 
     
  7. 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. 

2 Comments

  1. Laura on June 20, 2019 at 11:15 pm

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

    • Niki on June 22, 2019 at 9:11 am

      Hi Laura
      Yes absolutely! I’ll pop in.
      Love
      Niki xx

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