Name: Vegie pesto melt
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 1 large eggplant, sliced; 1/2 sweet potato, peeled, sliced; 1 large zucchini, sliced; 2 tablespoon extra virgin olive oil; 1 garlic clove, crushed; 4 slices mozzarella; 1 large tomato, sliced thickly; garlic bread, to serve (optional, see tip); Pesto; 1 bunch basil, leaves picked; 2/3 cup extra-virgin olive oil; 1/4 cup grated parmesan cheese; 2 tablespoon pine nuts, toasted; 1 garlic clove, chopped

Vegie pesto melt

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Serves 4

Prep

20M

Cook

25M

Total

45M

Ingredients

1 large eggplant, sliced

1/2 sweet potato, peeled, sliced

1 large zucchini, sliced

2 tablespoon extra virgin olive oil

1 garlic clove, crushed

4 slices mozzarella

1 large tomato, sliced thickly

garlic bread, to serve (optional, see tip)

Pesto

1 bunch basil, leaves picked

2/3 cup extra-virgin olive oil

1/4 cup grated parmesan cheese

2 tablespoon pine nuts, toasted

1 garlic clove, chopped

Method

Vegie pesto melt

1.Preheat a char-grill pan on high. In a bowl toss vegetables with oil and garlic. Char-grill in batches, 1-2 minutes per side, until softened.

2.Make Pesto as per method below.

3.Preheat oven to hot, 200°C. Line an oven tray with baking paper.

4.Layer half the eggplant, plus the sweet potato, zucchini, mozzarella and tomato into 4 stacks. Top with heaped teaspoonfuls of pesto and remaining eggplant slices.

5.Bake for 10-15 minutes, until cheese melts. Serve with a dollop of pesto and garlic bread.

Pesto

6.In a food processor, combine all ingredients. Pulse until almost smooth.

To make garlic bread, brush 8 slices of bread with a mixture of 20g butter and 2 crushed garlic cloves. Grill 2 minutes each side until golden.
Note

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Ingredients

Method

Vegie pesto melt

Pesto

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