Mediterranean vegetables baked with parmesan, mozzerella, and the unmistakable sweet and creamy taste of our Capia pepper pesto. Serve in individual casserole dishes for a starter – or double the portion size for a delightful vegetarian main course.

Ingredients

40 g Grated Parmesan

300 ml Water

150 g Capia Pepper Pesto

100 g Grilled Courgettes

100 g Grilled Aubergines

100 g Grilled Mixed Peppers

20 g Mozzarella

Toasted Bread Crumbs

Ingredients

40 g Grated Parmesan

300 ml Water

150 g Capia Pepper Pesto

100 g Grilled Courgettes

100 g Grilled Aubergines

100 g Grilled Mixed Peppers

20 g Mozzarella

Toasted Bread Crumbs

1

Preheat oven to 140°C

2

Bring parmesan and water to a simmer. Whisk and leave to cool

3

Strain parmesan curds from the parmesan whey. Discard the curds

4

Mix Capia Pepper Pesto with 100g of parmesan whey

5

Layer courgettes, aubergines, and peppers into 2 individual casserole dishes with capia-parmesan sauce in between each layer.

6

Top the dish with a layer of mozzarella

7

Bake at 140°C for 10 minutes

8

Finish dish with crisp toasted bread crumbs and serve

Back to top