Imagine a dish that's a symphony of colors, textures, and flavors, all coming together in perfect harmony. Look no further! Our Pesto Chilli Vegetable Stack recipe is a game-changer, packed with the sweetness of cherry tomatoes, the crunch of bell peppers, and the creaminess of basil pesto, all on top of a bed of tender zucchinis. With its Italian flair and effortless elegance, this recipe is sure to impress your family and friends. And the best part? It's incredibly easy to make! So, what are you waiting for? Dive in and discover the secrets to creating this stunning vegetarian masterpiece.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 medium zucchinis, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup cherry tomatoes, halved
- 1 cup basil pesto
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Wash and prepare the vegetables: Slice zucchinis into 1/4-inch thick rounds, cut bell peppers into uniform strips, and halve the cherry tomatoes. Pat all vegetables dry with paper towels to ensure proper roasting.
- Arrange vegetable slices in a single layer on the prepared baking sheet. Ensure they are not overcrowded to allow proper caramelization and roasting.
- Drizzle olive oil generously over the vegetables. Season with salt and freshly ground black pepper, ensuring even distribution of seasoning.
- Roast vegetables in the preheated oven for 20-25 minutes, turning once halfway through cooking. Vegetables should be tender and slightly charred at the edges.
- Remove roasted vegetables from the oven and let them cool for 2-3 minutes to prevent burning when assembling the stack.
- Begin layering the vegetable stack on individual serving plates: Start with a base of roasted zucchini, spread a thin layer of basil pesto, then add bell pepper slices, more pesto, and cherry tomatoes.
- Repeat the layering process 2-3 times, creating a colorful and appetizing stack. Finish with a final drizzle of pesto and a light olive oil garnish.
- Serve immediately while vegetables are warm, optionally garnishing with fresh basil leaves or a sprinkle of grated Parmesan cheese.
Tips
- To ensure your Pesto Chilli Vegetable Stack turns out nothing short of amazing, follow these expert tips: Make sure to pat the vegetables dry with paper towels before roasting to prevent steam from building up and to achieve that perfect caramelization. Don't overcrowd the baking sheet, as this can prevent the vegetables from roasting evenly. When assembling the stack, start with a sturdy base of zucchinis to prevent everything from toppling over. And finally, don't be shy with the pesto - it's the glue that holds this dish together!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 12g
Protein: 5g
Fat: 14g
Saturated Fat: 3g
Cholesterol: 5mg
