Pesto, Pine Nut, Ricotta and Vegetable Stack

Print Recipe
Course Breakfast
Keyword Phase Three, Vegetarian
Servings 2


  • 2 Handfuls of mixed eggplant, capsicum and zucchini
  • 2 Large flat field mushrooms
  • 1 tbsp Olive oil
  • 1 Palm-sized portion of ricotta cheese
  • 1 tbsp Fresh chives, chopped
  • 1 tsp Garlic, crushed
  • 1 tsp Lemon rind, finely grated
  • 1 tbsp Pine nuts, toasted
  • 4 Sun-dried tomatoes, chopped


  • Cut eggplant, zucchini, and capsicum into strips.
  • Leave mushrooms whole and grill or fry with olive oil until tender.
  • Combine Ricotta, chives, garlic, sun-dried tomatoes, 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.
  • Sprinkle with pine nuts.