Try this Pesto Chilli Vegetable Stack recipe, or contribute your own.
Suggest a better descriptionPre Heat the oven to 180c
Combine all the ingredients for the pesto in a blender and mix until the right consistency.
Char grill the vegetables listed in a griddle pan and set aside.
Layer all the vegetables in a baking dish. Eggplant,onion,sweet potato, spinich, zucchini, capsicum, onion, sweet potato, and any left over eggplant.
Combine the eggs with the pesto in a bowl and mix well. Pour the mixture over the vegetables until almost covered. Place dollops of ricotta on top, and bake in the oven for 1 hour. (To test if cooked, shake the tray and if it wobbles in the middle it needs a little longer.
Cut into slices and eat on its own or as a side dish.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (2459g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1783 | ||
Calories from Fat: 949 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 105.5g | 141 % | |
Saturated Fat 22.2g | 111 % | |
Monounsaturated Fat 45.6g | ||
Polyunsanturated Fat 23g | ||
Cholesterol 2233.4mg | 687 % | |
Sodium 1076.8mg | 37 % | |
Potassium 5832.5mg | 153 % | |
Total Carbohydrate 135.2g | 40 % | |
Dietary Fiber 51.1g | 205 % | |
Sugars, other 84g | ||
Protein 95.7g | 137 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1783
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