Beet, Onion and Eggplant Stack


This is a fun way to present roasted vegetables and it’s super easy! Just try to find eggplant, beets and onions that are approx 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 2). Top each stack with a heaping spoonful of pesto. The recipe above serves about 4 people and works warm or at room temperature.

By Erin Gleeson for The Forest Feast