(Makes 6 serves)
Stack up on your intake of veggies this winter with this pesto vegetable stack recipe. This is a great plate to bring to a party or gathering that will have everyone feeling warm and satisfied.
11 large eggs
1 small tub low fat ricotta cheese
1 large sweet potato, peeled and sliced thinly
2 aubergines, sliced and chargrilled
1 tsp. oregano
1/2 a bag baby spinach leaves
2 red peppers, oven roasted and skin removed
1 courgette, sliced lengthways and chargrilled
1 Spanish onion, sliced into rings
1 jar pesto paste
Preheat the oven to 200°C. Grill the vegetables and set aside.
Layer all the vegetables in a baking dish as you like.
Combine eggs with the oregano and pesto and mix thoroughly.
Pour the mixture over the veggies and spread evenly.
Then add and smooth ricotta on top and bake in oven for 1 hour.