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.
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 is 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 served 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 xxx
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.
Prep time: 30 minutes mins
Cook time: 40 minutes mins
4 servings
No ratings yet
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.
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Discuss this Recipe with Niki
6 Responses
Thank you for the nice recipe, I’m making it right now! I was wondering what could be used instead of pine nuts if I don’t have any.
Reply
Of course!
You can use seeds instead xxxReply
I live in France and haven’t run across balsamic glaze. Can I just sub for balsamic vinegar or should I add something else too? Make a dash of date syrup or something?
Reply
Hi Zeni
Either would work well.
Love, Niki xxxReply
The recipe calls for “3 nutritional yeast”. I am guessing it is supposed to be 3 tablespoons but I would check with you. Thanks!
Reply
Hi Laura
Yes absolutely! I’ll pop in.
Love
Niki xxReply
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