Chef: Mark Jensen
Recipe: Roasted vegetable and buffalo mozzarella stack
½ small red onion, sliced thickly 1. Toss vegetables and oil in a small bowl. Cook
2 thick slices eggplant vegetables in a heated oiled grill pan until
½ small yellow capsicum, halved browned lightly and tender.
1 tablespoon olive oil 2. Meanwhile, make pesto.
100g buffalo mozzarella, sliced thickly 3. Layer vegetables, cheese and pesto on a
Pesto serving plate, finishing with a large dollop of
¼ cup fresh flat-leaf parsley leaves pesto.
¼ cup fresh basil leaves Pesto Blend or process ingredients until smooth.
1 tablespoon almond meal
1 tablespoon lemon juice
2 teaspoons olive oil
1 teaspoon baby capers