Grilled Vegetable & Ricotta Stack with Walnut Crumble & Sun-dried Tomato Romesco

Grilled Vegetable & Ricotta Stack with Walnut Crumble & Sun-dried Tomato Romesco

Ready in 40 minutes • Serves 2
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, February 16, 2020.
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Ingredients

Veggies

  • 1 eggplant, sliced into 1cm rounds
  • 1 red onion, cut into 1cm wedges
  • 1/2 pack portobello mushrooms, halved
  • 1 courgette, sliced on an angle into rounds
  • 1 pack veggie spices

Walnuts

  • 1 pack walnuts
  • 1 pack sliced almonds
  • Zest of 1/2 lemon

Bean Mash

  • 1/2 brown onion, diced
  • 1 clove garlic, minced
  • 1 can cannellini beans, drained & rinsed
  • 1/2 cup vegetable stock
  • 1/2 bunch basil, finely chopped

To Serve

  • 1 pack ricotta salata, crumbled
  • 1 pack sun-dried tomato romesco
  • Remaining basil, leaves picked

Steps

  1. Preheat oven to 230°C. Prep veggies. Toss all veggie ingredients together on a lined oven tray with 1/2 tsp salt and a drizzle of oil. Bake on upper rack for 20-25 minutes, until tender. Turn oven to high grill and grill veggies for 3-5 minutes, until lightly charred.
  2. Meanwhile, prep walnuts. Toss walnuts, almonds and lemon zest on a lined oven tray with a drizzle of oil. Season and bake on lower rack below veggies for 4-5 minutes, until golden.
  3. Prep & cook bean mash. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook onion for 2-3 minutes, until softened. Add garlic and cook for 1 minute, until fragrant. Add cannellini beans, stock and a pinch of salt and bring to a simmer. Simmer for about 2 minutes, until liquid has reduced and beans are soft. Lightly mash beans with a potato masher, stir through first measure of basil and season.
  4. Serve mash topped with a stack of veggies, walnuts, romesco and ricotta salata. Garnish with remaining basil.

Nutritional Information

Energy 2521 kj
603 kcal
Protein 28.0g
Carbohydrate 37.7g
Fat 34.6g