Layered Vegetable Bake

"I found this recipe on a pyrex glass baking dish. I have not made it - but it looks so simple and the flavours should work well together. As a shortcut I would purchase the grilled eggplant and capsicum from the deli."
 
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photo by a food.com user photo by a food.com user
Ready In:
1hr 5mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • Preheat oven to 180 Degress C or 350 Degrees F.
  • Spray 7 cup capacity pyrex dish with olive oil spray.
  • Place potato in single layer over base of dish.
  • Spread 1/2 jar pesto sauce over.
  • Layer half of the onion.
  • Layer half of the ricotta.
  • Top ricotta with capsicum, season with sea salt and pepper.
  • Layer half of the eggplant, then layer remaining onion, pesto, potato, ricotta and eggplant.
  • Season.
  • Bake covered with foil for 45 minutes.
  • Remove foil, top with spinach leaves and cook further 5 - 10 minutes until psinach is wilted and potato tender.
  • Allow to cool and serve in wedges topped with parmesan.

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RECIPE SUBMITTED BY

Working mother living in beautiful Sydney, Australia.
 
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