FALL 2024 RECIPES
Roasted Eggplant, Red Pepper, and Zucchini Stacks
Pair with The Adversary
INGREDIENTS
8 -½ inch slices of Eggplant
12 - ½ inch slices of Zucchini
3 Red Peppers, cored, seeds removed, and cut in to approximately 2 inch squares
Salt and Pepper to taste
½ Cup Store bought pesto (we love Trader Joe’s Vegan Kale Pesto)
2 Cups Fresh grated Fontina cheese
Freshly grated Parmesan cheese for garnish
INSTRUCTIONS
Preheat oven to 425˚F. Grease a large baking sheet along with 4 (8 to 10 oz) ramekins.
Brush both sides of the eggplant, zucchini and red pepper slices with olive oil. Place in a bowl and toss with your desired amounts of kosher salt and black pepper. Arrange in a single layer on the backing sheet and bake for around 10 to 15 minutes or until soft and lightly browned.
Remove baking sheet from the oven and reduce the oven temperature to 375˚F.
While the oven temp is coming down, assemble your stack in the following order:
One slice of roasted eggplant
One tablespoon of pesto spread over eggplant
Topped with one roasted pepper piece
Followed by 3 rounds of roasted zucchini
Then ¼ cup of fontina cheese
Next, another slice of eggplant
Another tablespoon of pesto spread over the eggplant
Additional ¼ cup of Fontina sprinkled over the top
Repeat this process with the remaining 3 prepared ramekins
Place ramekins in the oven and bake for 15 mins
Remove from the oven and garnish with Parmesan cheese (you can serve in the ramekins or out) and enjoy!!