Layered vegetable lasagne with pesto
This is the perfect summer dish when you are feeling lazy but still want a healthy, delicious meal. Lighter than traditional lasagne but still big on flavour, this dish makes a divine lunch or light dinner.
1 large eggplant
2 heirloom (or normal) tomatoes
1 medium summer squash
Olive oil, for grilling
Sea salt and cracked pepper
Wash and slice eggplant and squash into 1/2 inch thick slices. Combine in a bowl and drizzle with olive oil and sprinkle with salt. Use your hands to cover the vegetables with the oil.
Heat a griddle over very high heat. When hot, add the vegetables to the pan, cooking for around 2 minutes each side. Repeat until all slices are cooked.
Meanwhile, prepare pesto (if making from scratch) and chop tomatoes into thin slices.
On a plate, place washed mixed greens and build your vegetable stack. Start with one layer of eggplant, then the squash, then tomato and finally the pesto. Repeat the layers again and top with some fresh pesto. Serve immediately.