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.
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.
Notes
4 servings