Grilled Summer Vegetable Stack with Cannellini Beans & Sicilian Pesto

Ready in 40 minutes • Serves 4
This dish most recently appeared in Fresh Start Choice (5 Nights For 4) on Sunday, December 25, 2022.

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You won’t believe how gourmet this weeknight number turns out. Let the aroma of the Mediterranean fill your home with this flavour-popping veggie stack. As an added bonus, this dish is easy to make; all the veggies cook on the same tray!

Ingredients

Veggies

2 tsp oil
1 pack Veggie spices
400g portobello mushrooms
2 capsicum, sliced 3cm
1 eggplant, thinly sliced into rounds

Bean Mash

1/2 bunch basil, roughly chopped
1 garlic clove, minced
2 can cannellini beans, drained & rinsed
1 tsp oil
1/3 cup vegetable stock

To Serve

1/2 bunch basil, leaves picked
2 pack chopped walnuts
1 pack sunflower & pumpkin seeds
50g Sicilian pesto

Steps

Preheat oven to 220°C (or 200°C fan bake).
Slice eggplant into rounds and slice capsicum 3cm. Toss on 1-2 oven trays with mushrooms, veggie spices and oil. Season with salt and roast on upper oven rack for 20-25 minutes, until tender. Turn oven to high grill and grill veggies for 3-5 minutes, until lightly charred.
Mince garlic and roughly chop first measure of basil. Pick remaining basil leaves and set aside for garnishing. Drain and rinse beans.
Place a medium pot on medium heat with oil. 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 and stir through first measure of basil.
Bean mash topped with veggies, Sicilian pesto, pumpkin & sunflower seeds and walnuts. Garnish with basil leaves.

Nutritional Information

Energy	1592 kj 380 kcal
Protein	15.5g
Carbohydrate	26.8g
Fat	20.4g