Roast vegetable pesto stacks | Women's Weekly Food
A dish worthy of being eaten breakfast, lunch or dinner; these delicious roast vegetable and pesto polenta stacks are beautiful served straight out of the oven
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 1 cup instant polenta
- 2 cups vegetable stock or water
- 1 1/2 cup skim milk
- 30 grams butter
- 1/4 cup grated parmesan, plus 1/3 cup extra
- 4 roma tomatoes, quartered
- 2 zucchinis, sliced lengthways
- 2 spanish onions, cut into wedges
- 2 large field mushrooms, sliced
- 1 red capsicum, seeded, sliced
- 125 grams ricotta
- 1/4 cup prepared pesto
- baby spinach leaves, to serve
- balsamic vinegar, to serve
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