March 11, 2013
This is a fun way to present roasted vegetables and it’s super easy! Just try to find eggplant, beets and onions that are approximately the same size around, so the circles match up when stacked. Use a generous amount of olive oil when roasting, plus salt and pepper to taste. You may need to take the eggplant out of the oven a little early (it cooks faster than the other two).
Top each stack with a heaping spoonful of pesto. The recipe serves about four people and works warm or at room temperature.
*All photos and illustration by © Erin Gleeson and originally posted on The Forest Feast.