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 1/4 ounces instant polenta; 2 ounces Parmesan grated; 2 1/2 tablespoons butter; 4 Roma tomatoes quartered; 2 zucchini sliced lengthwise; 2 spanish onions cut into wedges; 2 portobello mushrooms large, sliced; 1 red bell pepper deseeded, sliced; 1/4 pound ricotta cheese; 1/3 cup pesto; baby spinach to serve; balsamic vinegar to serve

Servings: persons

2 cups vegetable stock or water
1/2 cup skim milk
5 1/4 ounces instant polenta
2 ounces Parmesan grated
2 1/2 tablespoons butter
4 Roma tomatoes quartered
2 zucchini sliced lengthwise
2 spanish onions cut into wedges
2 portobello mushrooms large, sliced
1 red bell pepper deseeded, sliced
1/4 pound ricotta cheese
1/3 cup pesto
baby spinach to serve
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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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 1/4 ounces instant polenta, 2 ounces 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.

That's it — enjoy your meal!

Roast Vegetable Stacks With Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions