Mille Foglie Vegetali & Mozzarella Recipe
grilled zucchini – eggplant roasted peppers – tomatoes – cheese – pesto vinaigrette
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Ingredients
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Vegetables
Cheese
Vinaigrette
Method
Preparation
- 1
Prepare the Vegetables
Slice the zucchini and eggplant into thin rounds. Chop the roasted red peppers and tomatoes into bite-sized pieces.
- 2
Assembly
- 3
Layer the Ingredients
On a serving platter, layer the grilled zucchini, eggplant, roasted red peppers, and tomatoes. Top with slices of mozzarella cheese.
Vinaigrette Preparation
- 4
Make the Pesto Vinaigrette
In a small bowl, whisk together basil pesto, olive oil, lemon juice, salt, and pepper until well combined.
Serving
- 5
Serve
Drizzle the pesto vinaigrette over the layered vegetables and cheese. Serve immediately.
