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.
In a small bowl, mix ricotta and Honey Mustard Pesto and set aside.
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.
Finish with a final dollop of Honey Mustard Pesto.
Roza’s Gourmet is a Brisbane based, Australian owned business that lovingly creates an extensive range of gourmet sauces, dips, soups, bone broth and crackers. Our premium range is available Australia wide.