Grilled Vegetable and Ricotta Stack with Pesto - IQS Recipes

Ingredients

• 1 small (250g) eggplant, cut into 5mm thick slices.
• 1 small (170g) red capsicum, deseeded and cut into thick strips.
• 1 large (200g) zucchini, cut into 1cm thick diagonal slices.
• 200g Jap or Kent pumpkin, cut into 5mm thick slices.
• 1 tablespoon olive oil, for brushing.
• 1 cup baby spinach leaves.
• 100 g ricotta.
• 1/4 cup Basil + Spinach Pesto.
• 1 cup mixed salad leaves.
• Tasty Salad Dressing of your choice..