Roast Vegetable Stacks With Pesto Recipe

Name: Roast Vegetable Stacks With Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups vegetable stock or water; 1/2 cup skim milk; 5.25 oz instant polenta; 2 oz Parmesan, grated; 2 1/2 tbsp butter; 4 None Roma tomatoes, quartered; 2 None zucchini, sliced lengthwise; 2 None Spanish onions, cut into wedges; 2 None large Portobello mushrooms, sliced; 1 None red bell pepper, deseeded, sliced; 1/4 lb ricotta cheese; 1/3 cup pesto; None None baby spinach, to serve; None None balsamic vinegar, to serve

Servings: persons

2 cups vegetable stock or water
1/2 cup skim milk
5.25 oz instant polenta
2 oz Parmesan, grated
2 1/2 tbsp butter
4 None Roma tomatoes, quartered
2 None zucchini, sliced lengthwise
2 None Spanish onions, cut into wedges
2 None large Portobello mushrooms, sliced
1 None red bell pepper, deseeded, sliced
1/4 lb ricotta cheese
1/3 cup pesto
None None baby spinach, to serve
None None balsamic vinegar, to serve

1
Preheat oven to 325u00b0F. Lightly grease and line a 12x8 inch baking tray with parchment paper.
2
Bring stock and milk to a boil over medium heat. Gradually whisk in polenta. Reduce heat and simmer for 3 mins, whisking constantly, until thick. Remove from heat, add 1/4 cup Parmesan and butter. Season. Transfer to prepared tray and smooth surface. Chill then cut into thirds.
3
Arrange vegetables in a single layer on a baking tray lined with parchment paper. Drizzle with olive oil and season. Bake for 40-45 mins, until tender.
4
Increase oven to 400u00b0F. Place one strip of polenta on another baking tray lined with parchment paper. Spread ricotta and pesto over polenta then arrange 1/2 of the vegetables on top. Repeat layers, finishing with polenta. Sprinkle with remaining Parmesan and bake for 15-20 mins, until cheese melts. Cut into 4 portions.
5
Serve hot with baby spinach, drizzled with balsamic vinegar.

256

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups vegetable stock or water, 1/2 cup skim milk, 5.25 oz instant polenta, 2 oz Parmesan, grated, and more.

Yes, Roast Vegetable Stacks With Pesto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roast Vegetable Stacks With Pesto

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