Veggie Recipe
Pesto base, sun-dried tomatoes, shredded mozzarella cheese, portobello mushrooms, eggplant, and zucchini. Topped with balsamic apple cider vinaigrette, parmesan cheese, and green onions.
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Vegetables
Slice the eggplant, zucchini, and portobello mushrooms into thin strips. Set aside.
- 2
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 3
Assemble the Base
Spread the pesto evenly on a baking sheet or a pizza stone.
- 4
Layer the Vegetables
Evenly distribute the sliced eggplant, zucchini, and portobello mushrooms over the pesto base. Add sun-dried tomatoes on top.
- 5
Add Cheese
Sprinkle shredded mozzarella cheese over the vegetables.
- 6
Bake
Place in the oven and bake for 20-25 minutes, or until the cheese is melted and bubbly, and the vegetables are tender.
- 7
Add Toppings
Remove from the oven and drizzle with balsamic apple cider vinaigrette. Sprinkle Parmesan cheese and sliced green onions on top.
- 8
Serve
Let cool for a few minutes before slicing and serving warm.