Mediterranean Vegetable Stack with Rocket Pesto Recipe
Try our sumptuous Mediterranean Vegetable Stack with Rocket Pesto Recipe today! This recipe was created by the ever creative Chef Manager Paul O’Rourke. Our customers just love this dish. Paul uses uses beautiful mediterranean vegetables (mostly Irish grown!) and creamy Irish goats cheese. His recipe is easy to make, quick and simply delightful. Perfect for a light lunch, and gloriously healthy. It is packed full of nutrients with fibre, calcium, Vitamins A, B, C & D. What’s not to like so?
We are sharing a new healthy recipe every Friday as part of our QWellness Programme. The recipes are taken from our food service and created by our brilliant team of chefs. We would greatly appreciate it if you could share this recipe. As such, this will help promote our mission to promote simply great food and wonderful Irish produce.
This recipe makes 2-3 stacks. Enjoy!
Vegetable Stack Recipe Ingredients
2 beef tomato thinly slices
1/2 small red onion, sliced
1 small aubergine, thinly sliced
150g of goat’s cheese
4 tbsp olive oil
Juice of half a lemon
1/2 tsp honey
2 tsp white wine vinegar
Vegetable Stack Recipe Method
Preheat the grill.
Make the rocket pesto by blitzing rocket, 2 tbsp of olive oil, juice of half a lemon, black pepper and sea salt.
For the dressing, mix together the honey, vinegar and 1 tbsp of oil. Season with salt and pepper.
Place the aubergine slices on a baking tray, drizzle with 1/2 tbsp olive oil and season with salt and pepper. Grill on one side for 3-4 minutes, or until browned and lightly charred. Turn the aubergine slices over and arrange the tomato slices on the baking tray. Drizzle the tomato with 1/2 tbsp oil and season with salt and pepper. Grill for 2-3 minutes, or until the other side of the aubergine is browned and lightly charred.
To make the stack, simply start with the goats cheese, lay the tomato and aubergine slices on top of each other in the middle. Alternate the ingredients as you go. Top with the goat’s cheese and grill for 1-2 minutes, or until the top is golden.
To serve top the stacks with a dollop of rocket pesto. The you can simply you can toss some more rocket leaves with the red onion and dressing and serve alongside the grilled vegetable stack.
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