Ingredients
Vegetables
Zucchini, sliced 5 mm rounds80 g
Red capsicum, cut into strips60 g
Eggplant, sliced 5 mm rounds80 g
Red onion, cut into rings40 g
Olive oil30 ml
Salt and pepperto taste
Basil pesto
Fresh basil leaves30 g
Pine nuts, toasted20 g
Parmesan (or nutritional yeast for VGN)20 g
Garlic clove1
Olive oil60 ml
Lemon juice10 ml
Romesco sauce
Roasted red capsicum80 g
Almonds, blanched and toasted30 g
Garlic1 clove
Smoked paprika1 tsp
Red wine vinegar10 ml
Olive oil30 ml
Garnish
Kalamata olives, pitted and halved30 g
Micro herbs or basil leaves5 g
Method
- 11. Toss vegetable slices in olive oil, salt and pepper; char-grill in batches on a hot grill pan at high heat, 2–3 min per side.
- 22. Transfer grilled vegetables to a 180 °C oven for 5 min to cook through while maintaining structure.
- 33. Blitz pesto ingredients together until a coarse paste forms; taste and adjust seasoning.
- 44. Blitz romesco ingredients until smooth; pass through a sieve for a refined finish.
- 55. Warm serving plate; spread a base of romesco across the plate.
- 66. Layer grilled vegetables alternating colours and types into a structured stack 3–4 layers high.
- 77. Drizzle pesto over and around the stack; scatter olives and finish with micro herbs.
Quality Check
- Vegetables are tender through but hold their shape — not mushy.
- Char marks are even and appetising, not blackened.
- Pesto is vibrant green; romesco is a rich terracotta colour.
- Stack stands upright and presents with height at point of service.
- Kalamata olives are pitted — confirm before plating.
Entrée Standards
Served as soon as plated — do not hold
Allergens confirmed before firing
All proteins at safe temperature before service
Equipment
Char-grill or grill pan, deck oven, blender or food processor, fine sieve, mixing bowls, tongs, warm serving plate
Allergens & Dietary
nutsdairyVGN