2 large flat field Mushrooms
2 handfuls of mixed eggplant, capsicum and zucchini
Sundried tomato pesto
1 tablespoon fresh chives (chopped)
2 tablespoons toasted pine nuts
1 teaspoon crushed garlic
1 teaspoon lemon rind, finely grated
1 palm size portion of ricotta cheese
1 tablespoon olive oil
Cut eggplant, zucchini and capsicum into strips.
Leave mushrooms whole and grill or fry with olive oil until tender.
Combine ricotta, chives, garlic and lemon rind in a bowl.
Place cooked mushrooms stem side up on a plate and layer with cheese mixture and slices of eggplant, capsicum and zucchini.
Dress generously with pesto and sprinkle with pine nuts.
Feel free to mix up the vegies – onion, pumpkin, snow peas – whatever is in season!
Serves 1-2 (or multiply the recipe and serve the family!)