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
Did you know that I have a new cookbook?
It's called Rebel Recipes and I'm so proud of it. If you like my recipes I know you'll love my cookbook - It took me over a year to develop (and years in the making) and it's packed with deliciously vibrant veg packed recipes!
Here's a sneak peak...
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