Chargrilled Stacks

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Rozas Gourmet Chargrilled Vege Stack
Print Recipe
Chargrilled Stacks
Rozas Gourmet Chargrilled Vege Stack
Course Dinner
Servings
4 people
Ingredients
  • 300 g pumpkin skin on, thick cut
  • 300 g eggplant thick cut
  • 200 g zucchini thick cut, sliced on long side
  • 250 g soft ricotta
  • 4 tbsp Roza’s Gourmet Honey Mustard Pesto
  • 2 cups baby spinach leaves
Course Dinner
Servings
4 people
Ingredients
  • 300 g pumpkin skin on, thick cut
  • 300 g eggplant thick cut
  • 200 g zucchini thick cut, sliced on long side
  • 250 g soft ricotta
  • 4 tbsp Roza’s Gourmet Honey Mustard Pesto
  • 2 cups baby spinach leaves
Rozas Gourmet Chargrilled Vege Stack
Instructions
  1. Grill sliced vegetables for 2 – 3 minutes each side, making sure the pumpkin and eggplant are cooked through, but the zucchini still has a little firmness. Set aside.
  2. In a small bowl, mix ricotta and Honey Mustard Pesto and set aside.
  3. Dollop a generous amount of ricotta mix onto each plate to start the stacks and then continue to build, alternating grilled vegetables, ricotta mix and baby spinach.
  4. Finish with a final dollop of Honey Mustard Pesto.

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