Ingredients
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
Method
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!)
