Ricotta and Vegetable Stack
This is a delicious vegetarian snack or meal. Whoever said: “If it’s healthy it
doesn’t taste good”, obviously didn’t try this meal!
Ingredients
1 large flat field mushroom
1 cup mixed eggplant, capsicum, and zucchini
sundried tomato pesto
1 tsp chopped chives
1 tablespoon toasted pine nuts
1 clove garlic crushed
1/2 tsp finely gratted lemon rind
1/2 cup low-fat ricotta cheese
Method
Cut eggplant, zuccini and capsicum into strips, leave mushroom whole and grill until tender. Combine ricotta, chives, garlic and lemon rind in a bowl. Place cooked mushroom stem side up on a baking tray and layer with cheese mixture and slices of capsicum, eggplant and zucchini. Dress generously with pesto and a sprinkle of pine nuts. Bake in a hot oven for 10-15 minutes or until it smells and looks great. I’ve always cooked by intuition - when it smells good, it’s ready! This serves one, but you can multiply ingredients to serve more. Yumm!