Tonight my body was really craving some vegetables. Since I scored big time at the farmers market this past weekend I had so many colorful and delicious veggies to experiment with! Hope you enjoy this as much as I did!
Start by making the pesto. Add one cup of fresh pesto to a food processor...
With 1/8 cup toasted pine nuts...
And about 1/4 cup of olive oil slowly drizzled in while pulsing.
Now add in about 1/4 cup of fresh parmesan
Scrape the sides and pulse a few more times
Now scrape your pesto into a bowl and refrigerate for later.
Thinly slice up some tomatoes...
Drizzle a baking sheet with extra virgin olive oil
Place the veggies on the tray and drizzle with olive oil
Place in a 400 degree oven for 10 minutes
Flip and put back in for 10 more minutes
While you wait slice a few pieces of fresh mozzarella
As soon as you pull out the egg plant and tomatoes sprinkle withfresh parmesan
Spread some of your pesto on the egg plant. Top with a tomato and then a piece of mozzarella. Repeat. Drizzle on balsamic vinegar. Garnish with fresh basil. Enjoy!!!
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