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www.churchhouseconf.co.uk
October 2008
Roasted Mediterranean stack with a nut free pesto dressing
Serves: 2
Ingredients
- ½ yellow pepper
- ½ red pepper
- ½ green pepper
- ¼ aubergine
- ¼ courgette
- Balsamic syrup
- Nut free pesto
- Plain flour
- Olive oil
- Salt and pepper
- Vegetable oil
Method
Roast the peppers whole in the oven till skin is soft to touch.
Cut the courgette diagonal into slices and roast in oven.
Cut the aubergine into thin slices, dust with flour lightly and shake off any excess. Heat up a little bit of vegetable oil and fry the slices till light brown.
Remove the skin of the peppers while still hot and cut out with a ring. Make a stack with all the different colours of peppers and courgette. Place the aubergine crisps on top.
Drizzle the balsamic dressing round the tower and spoon a few drops of pesto on the plate.
by Helen Claassen
Sous Chef at Church House
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